We love ice cream. And an ice cream maker was a wonderful investment. It is really easy to make once you get the knack and fun to make up your own recipes. We're fans of ginger in our house so stem ginger ice cream seemed like a good idea. Molly wanted to add chocolate (!) but I wasn't sure...maybe next time. The mix of stem and crystalised ginger is perfect, some of the ginger chunks are soft, some crunchy. I've put quite a lot of ginger in because wer'e like that...you can reduce by 1/8th of a cup if you want and less spicy ice cream.
3 cups Coconut Cream
3/4 cup caster sugar
2 tbs golden syrup
1/2tsp Xantham Gum
1 tsp vanilla paste (or extract)
1 tsp ground ginger
1/4 cup chopped stem ginger
1/4 cup chopped crystalised ginger
Whisk together the coconut cream, sugar, syrup, xantham gum, ground ginger and vanilla.
Chill for 2-3 hours.
Stir in the stem and crystalised ginger.
Place in your ice cream maker and churn for 25-30 minutes. The ice cream will be partially frozen at this stage but not 'hard' enough to scoop into nice round balls.
Turn out and put into a container and put in the freezer for 4 hours.
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