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INGREDIENTS:
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1/2 pint milk
6 oz sugar
2 sherry glasses Stone's Original Ginger Wine
3 egg yolks
1/2 pint double cream
4 oz stem ginger
1 lemon
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Warm the milk gently with the sugar, stirring until the sugar has dissolved. (This is best
done over hot water or a bain-marie). Beat the egg yolks and add to the milk. Return to a
gentle heat and stir until the mixture thickens. Allow the mixture to cool.
Grate the lemon rind finely and reserve. Squeeze the juice from the lemon. Gently stir
both these into the mixture. Add the Stone's Original Ginger Wine and the finely chopped stem ginger.
Whip the cream until very stiff and fold into mixture. Ensure all is well mixed. Pour into
freezing trays and freeze until almost solid. Remove and whisk up all ingredients again to
ensure a smooth ice cream. Return to freezing trays and freeze.
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