Quick stem ginger ice cream

As this ice cream is made with double cream and without eggs, the phosphorous content is very low compared with commercial ice creams

Preparation time

15 minutes

Setting time

Approx 1 hour

Serves

4



Ingredients

  • 500ml double cream
  • 70g chopped stem ginger
  • 1/2 fresh vanilla pod, scraped
  • 4 dessert spoons of stem ginger syrup

Method

  • Pour the double cream into an electric mixer or a large bowl and whisk until it starts to form stiff peaks.
  • Add the chopped ginger, the syrup and the scraped vanilla pod. Mix well and then place in a suitable bowl that will fit into the freezer.
  • After about 20 mins, take the ice cream out and give it a stir.
  • Leave for approx 1 hour and then serve.

Rediscovering Food & Flavours Cookbook

This recipe for people who have chronic kidney disease was created by chef Lawrence Keogh and Renal Dietician Diane Green for the Kidney Care Living Well Programme from Shire. For more recipes, please visit www.kidneywellbeing.com.


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