Vanilla and Ginger Ice Cream2

  • 100g fresh ginger
  • 4 vanilla pods
  • 400g condensed milk
  • 1.2l double cream

Ginger & Vanilla Ice Cream

  1. Finely chop the ginger in a spice grinder then halve and deseed the vanilla pods.
  2. Place all the ingredients into a large heavy based saucepan and simmer over a very low heat for 20 minutes until it has thickened slightly.
  3. Pour the liquid into the ice cream maker through a fine sieve, making sure to squeeze out all the excess ice cream batter.
  4. Set the timer for 60-90 minutes and begin to churn.
  5. For a harder ice cream place in freezer for at least 2 hours.
  6. Serve with sprinklings of chocolate or garnish as desired.

Written for Cuisinart