- 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.