Ginger Ice Cream Cookie Stack
By: Opies
Published: Monday, January 18, 2010 - 6:02am

Ingredients




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

Preparation

1 Whisk the eggs and sugar together in a large bowl. 2 In another bowl whip the cream until soft peaks form. 3 Fold the whipped cream into the egg and sugar mixture. 4 Add the chopped ginger and ginger syrup and gently combine. 5 Pour into a suitable freezer container and freeze for 24 hours. 6 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. 7 When the ice cream is ready remove from the freezer and allow to soften slightly. 8 To serve:- 9 Place one cookie on a serving plate and top with a scoop of ice cream. 10 Put another cookie on top and then another scoop of ice cream. 11 Finish with another cookie to 12 Form a stack. 13 Decorate with a swirl of cream/ice cream and finely shredded ginger.

About


Made with only the finest young stem ginger harvested in southern China and carefully preserved in sugar syrup.
Opies stem ginger in syrup is available from Asda, Tesco and quality independent food stores.