Quick stem ginger ice cream
An egg-free no-churn creamy ice cream that is low phosphorous so suitable for those with kidney problems.
An egg-free no-churn creamy ice cream that is low phosphorous so suitable for those with kidney problems.
This ice cream is made with double cream and without eggs which means the phosphorous content is very low compared with commercial ice creams.
It was created for people who have chronic kidney disease by chef Lawrence Keogh and Renal Dietician Diane Green for charity Kidney Care.
For more recipes, see the Rediscovering Food & Flavours Cookbook.
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