How to Make
Homemade Ice Cream

If you have ever wondered how to make homemade ice cream, then wonder no more - it's so easy with this recipe! This delicious confection is surely one of the best homemade vanilla ice creams that I have ever tasted, but with a delicious adult twist.....preserved stem ginger.

Once prepared, it can be stored for several weeks in a lidded container in the freezer. It makes a perfect dessert course served just on its own, or try it as an accompaniment to fresh figs in Marsala wine.

Best of all, this recipe demonstrates how to make homemade ice cream.......without a machine.

Gourmet food........the EASY way!

Homemade Ginger Ice Cream

1/2 pint/275 ml heavy (double) cream
1 vanilla pod
1/2 pint/275ml half and half (single cream)
4 large egg yolks
1oz/25g caster sugar
2 rounded teaspoons cornflour
4 pieces stem ginger, chopped into small cubes
2 tablespoons syrup from the stem ginger jar

To freeze, you will need a 2 pint/1 litre freezer proof lidded storage box.

METHOD

• Place the lidded box into the freezer to chill down.
  

• Whip the heavy (double cream) to the soft peak stage and put into the refrigerator to chill.
  

• Split the vanilla pod lengthways with the point of a sharp knife and scoop out the tiny seeds.
  

• Place the vanilla pod, seeds and single cream into a saucepan and heat until just coming up to simmer.
  

• Whisk the egg yolks, sugar and cornflour together until light and creamy.
  

• Remove the vanilla pod from the hot cream and then with a balloon whisk in one hand, slowly whisk the cream into the egg custard mixture.
  

• Immediately return the custard to the saucepan and continue to whisk over a very gentle heat until it starts to thicken. Be careful not to let the mixture boil.
  

• If the custard does overheat and become grainy, simply remove the pan from the heat and continue to whisk until it is smooth and creamy again.
  

• Transfer the custard to a mixing bowl, cover with cling wrap and leave to cool completely before refrigerating for about 30 minutes.
  

• Now fold the softly whipped cream into the chilled custard along with the stem ginger and ginger syrup.
  

• Pour the mixture into the freezing container, put the lid on and place it into the freezer for 2 to 3 hours until it is just starting to set at the edges.
  

• Then take the ice cream from the freezer and scrape it out into a mixing bowl. Now whisk it thoroughly with an electric hand whisk which will break up the forming ice particles. Return the ice cream to the freezer box with the lid and place back inside the freezer. Leave for another 3 hours before removing again for a final whisking. Finally return to the freezer until you are ready to serve the ice cream.

Now that you know how to make homemade ice cream, all you've got to do is serve it! To enjoy it at its best, remove it from the freezer about 30 minutes before and place it in the refrigerator. This will allow it to soften up perfectly without defrosting.

PURE HEAVEN......EAT & ENJOY!

This is only one of my recipes on how to make homemade ice cream. You may also like to check out my recipe for
banana, rum and prune ice cream.

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