Ginger ice cream? I wonder if I’ve gone mad. But I found a recipe, and wanted to give it a go. Instead of the original recipe I found, which was in Norwegian, I decided to go with one by Emeril Lagasse.
The ice cream is intensely rich, so a small bowl (or in this case, I’ve re-used the Gü pots for it) really goes a long way. The ginger flavour is subtle, and the ice cream silky smooth.
I’ve halved the original recipe, and translated the ingredients to metric below.