Ingredients:
100g Ginger ~ cut in pieces
80g Water
1 Egg + 1 Egg yolk
80g Icing sugar
1 1/2 tbsp Brandy or Rum
300g Non dairy whipping cream (fresh cream)
Method:
- Put ginger and water into a blender and blend until very fine. Strain and measure 120g ginger juice.
- Put ginger juice and egg, egg yolk, icing sugar together in a sauce pan. Stir and bring to boil at low heat till mixture becomes thick. Remove from heat and leave to cool. Mix in brandy.
- Whisk non dairy whipping cream until stiff. Add in ginger juice mixture and stir well with a hand whisk.
- Pour ice cream mixture into a container and freeze overnight.
- Enjoy!
Recipe adapted from Yummy Cold Desserts Made Easy
Kitchen note: To reduce the sweetness, I used 200g non dairy whipping cream and 100g whipping cream