Events and Celebrations

Ginger & Hazelnut Ice Cream

prep 5 mins, plus freezing
  • 300 ml (½ pint) double cream
  • 2 tablespoons milk
  • 4 tablespoons icing sugar, sifted
  • 50 g (2 oz) preserved stem ginger, drained and finely chopped
  • 4 teaspoons ginger syrup
  • 2–4 tablespoons finely chopped hazelnuts, plus extra to decorate

Whip the cream and milk lightly, then fold in the icing sugar. Pour into a shallow freezer container, cover and freeze for about 45 minutes, until the ice cream has frozen around the sides of the container.

Turn into a chilled bowl and whisk until smooth. Stir in the ginger, syrup and hazelnuts.

Return the ice cream to the container, cover and freeze until firm. Transfer to the refrigerator about 20 minutes before serving, to soften.

Scoop into dishes and sprinkle with a few extra chopped hazelnuts to serve.

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