( MAKES Nearly 2 litres )
Three sources of ginger flavour combine to add texture and intense, zingy flavour to a creamy and not ice-y icecream
- Beat egg whites with half the caster sugar until the mixture is no longer grainy.
- Lightly whip the cream.
- Beat the egg yolks with the other half of the caster sugar and the ginger liquid or water, until pale and the sugar is dissolved.
- Gently fold the three mixtures together with the chopped ginger and gingernuts. Freeze.
Note from the Bite team
Have a read of Peter Gordon's article on stem ginger to learn how to make it.