Clotted Cream and Ginger Ice Cream
found in Desserts - Cold
|Vegetarian||Nut Free||Gluten Free|
Prep: 40 minutes
This tangy ice cream is perfect for your ice cream maker but just as easy by hand.
- 300g ready-made custard
- 226g clotted cream
- 2 stem ginger (pieces), finely chopped
- (OPTIONAL) 50g rhubarb, roasted
Fold the custard, clotted cream and ginger syrup together in a bowl until completely combined. Pour this into an ice-cream machine and churn according to machine instructions.
When the ice cream is completely churned, mix in the chopped ginger so it speckles the ice cream, then serve in scoops with the roasted rhubarb.