Lemon Ginger Ice Cream

Lemon Ginger Ice Cream

I think that I’ve just made the ultimate ice cream.

Seriously. This ice cream is that awesome.

How many ice cream posts do I have now? A lot, if you include all the popsicles and fro-yo. But you can never have too many ice cream flavours.

Recently I’ve been on a ginger kick, mostly Tesco ginger bikkies and ginger beer (gotta be Bundy GB!), so I really wanted to make an easy dessert with ginger. I thought about cheesecake, but I just wanted to whip up something in a few minutes, so I went with ice cream.

If you’ve seen my previous ice cream posts (Chocolate, Rockmelon, or ‘Hawthorn’ Chocolate Honeycomb), you’ll notice that I love the ‘no-churn’ way. This ice cream is no different. Who has time to wait for the ice cream maker bowl to freeze? Not me.

Let me tell you why I reckon this ice cream is the bomb-diggety. It has tiny chunks of crystallised ginger, crunchy biscuity goodness from ginger nuts, and swirls of tangy lemon curd in a lemon scented ice cream base. Every spoon is just full of texture and flavour, it’s like a dance party on the tongue.

Lemon Ginger Ice Cream

Like nearly all my recipes, this is so easy to make. You prepare your mix-in’s, whip up the base, fold it all together then freeze til set.

My hubby and I devoured this tub, I don’t think it lasted more than 2 days! If you’re a ginger or lemon aficionado, give this a go and let me know what you thought!

 

Lemon Ginger Ice Cream

Time: 15-20 min plus freezing time

Yield: 1-1.2 lt

  • 80g crystallised ginger
  • 4 ginger nut biscuits
  • 600mL thickened cream, full fat
  • 1/4tsp lemon candy oil, or 1tsp lemon essence
  • 395/400g tin condensed milk
  • 80g lemon curd

Slice each piece of crystallised ginger into thin slices, and crush the ginger nut biscuits. Put aside.

Pour the cream and lemon oil/essence into a medium/large bowl, and with a set of electric beaters, whip together on high speed until the cream is stiff. Switch the speed to low and fold the condensed milk into the cream.

Pour the ice cream base in to a plastic container or a baking paper lined cake tin.

Loosely fold in the ginger, biscuits, and curd with a spatula or skewer.

Freeze until set.

 

Notes: You can swap the lemon oil/essence for vanilla essence if you prefer.

 

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