Ginger Crunch Ice Cream
This recipe is part of our Assiette of Rhubarb dessert that combines this dish with Rhubarb Cheesecake, Rhubarb Jelly and Rhubarb Pannacotta.
Brought to you by Stephanie Moon – deliciouslyorkshire Champion of the year 2009-2010 and Rudding Park – a privately owned luxury hotel and golf course set in beautiful Parkland within easy access of both York and Leeds.
Deliciouslyorkshire seasonal offers available at www.ruddingpark.co.uk or visit the Wild Cook’s Blog for more wild food recipes.
Serves: 6 | Difficulty: Moderate
Method
- Boil the cream and vanilla pod and pour onto the creamed egg yolks and sugar.
- Return back to the pan on a low heat stirring continuously until the mixture coats the back of the spoon.
- Remove from the pan and chill. Churn and freeze until required.
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Ingredients
- 6 egg yolks
- 400ml double cream
- 100g sugar
- ½ split vanilla pod
- ¼ packet ginger biscuits, roughly crushed
- 100g condensed milk
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Goes Well With
Rhubarb Cheesecake Rhubarb Cheesecake served with a delicious rhubarb syrup - part of our Assiette of Rhubarb desserts.
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