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Ginger and apricot ripple ice cream free recipe

  • Ginger ice cream 
  • 3 medium eggs, separated
  • 250g golden caster sugar
  • 1 tbsp ground ginger
  • 1 tsp vanilla extract
  • 600ml double cream
  • 4 balls stem ginger in syrup
  • drained and finely chopped
  • 2 tbsp ginger syrup from the jar
  • 4 tbsp apricot preserve

 

Prep time: 30 mins plus freezing Cook time: 5 mins Serves: 6-8

1. Put the egg whites into a spotlessly clean, grease-free bowl and whisk with an electric hand whisk until soft peaks form. Set aside.

2. Put the sugar, ginger, vanilla and egg yolks into another bowl and whisk until thick and foamy – there’s no need to wash the beaters between operations.

3. Pour the cream into a separate bowl and whip until just soft. Carefully fold into the egg yolk mixture. Add a spoonful of the beaten egg whites and fold in, then fold in the remainder. Pour into a freezer-proof dish. Freeze for 2 hours.

4. Fold in the stem ginger and freeze again for another 1-2 hours until almost firm.

5. Stir together the ginger syrup and apricot preserve, then press through a sieve into a bowl to make a smooth sauce. Drizzle over the ice cream and use a skewer to ripple through the mixture. Freeze until solid. Scoop into balls and serve with wafers.

Find this recipe and more in the Ideal Home Show Cookbook.

 

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