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Milk - 450 m
Egg yolks - 4
Castor sugar - 75 gms
Double or whipping cream - 150 ml
Ground ginger - 1 tsp
Crystallized ginger - 75 gms
Glace cherries - 25 gms (chopped)


  • Put the milk and the ground ginger in a heavy based saucepan and bring to simmering point.
  • Beat the egg yolks and sugar together in a large mixing bowl until thick and pale yellow in colour.
  • Gradually pour the hot milk into the egg mixture, stirring all the time.
  • Strain the mixture into a heavy based or double saucepan and stir over a gentle heat until the custard thickens enough to coat the back of a wooden spoon.
  • Do not allow to boil. Pour into a large mixing bowl and allow to go cold.
  • Beat the cream until it forms soft peaks, then fold into the custard.
  • Pour into a freezer container and freeze for one hour.
  • Beat the crystallized ginger and glace cherries into the ice cream and return it to the freezer for a further hour. Beat again, the cover, seal and freeze.

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