Ginger Ice Cream Cookie Stack Recipe at MyDish

Ginger Ice Cream Cookie Stack

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Method

  • Whisk the eggs and sugar together in a large bowl.

  • In another bowl whip the cream until soft peaks form.

  • Fold the whipped cream into the egg and sugar mixture.

  • Add the chopped ginger and ginger syrup and gently combine.

  • Pour into a suitable freezer container and freeze for 24 hours.

  • Gently stir the ice cream after approximately 2 hours to ensure even distribution of the ginger pieces. Repeat this process after a further 1 hour freezing time.

  • When the ice cream is ready remove from the freezer and allow to soften slightly.

  • To serve:-

  • Place one cookie on a serving plate and top with a scoop of ice cream.

  • Put another cookie on top and then another scoop of ice cream.

  • Finish with another cookie to
  • form a stack.

  • Decorate with a swirl of cream/ice cream and finely shredded ginger.
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    Ingredients

    • TO DECORATE:
    •  Double cream
    •  Shredded ginger
    • GINGER ICE CREAM
    • 3 large eggs
    • 45g caster sugar
    • 450ml double cream
    • 6 pieces Opies stem ginger - finely cut
    • 5tbs ginger syrup
    • COOKIES
    •  Homemade or shop bought ginger cookies

    By Views 830  Added Sat Aug 8 2009


    Made with only the finest young stem ginger harvested in southern China and carefully preserve in sugar syrup.

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