Ingredients
1 cup Light Evaporated Milk
(375ml)
1 tsp vanilla essence
¼ tsp ground nutmeg
2 tbsp brown sugar
50g crystallised ginger
chopped
2 tbsp maple syrup
Allergy Advice
Contains Dairy
Equipment
- 1 large bowl
- 1 electric mixer
- 1 plastic container
Instructions
- Combine the evaporated milk, vanilla, nutmeg and sugar in a large bowl. Beat with an electric mixer until mixture is creamy.
- Pour the mixture into a plastic container and stir every hour until frozen. Remove from the freezer for 10 minutes so that ice cream softens slightly.
- Spoon the ice-cream into a bowl and add the ginger and maple syrup. Beat until smooth then refreeze until firm.
Notes
Tip
Stirring the ice-cream whilst it freezes is what gives it that creamy texture. If you don't stir it, it will develop ice crystals and set hard..
Tip
This ice-cream is a lovely accompaniment to fruit puddings, or the perfect dessert after a big meal to cleanse the palate.
Storage
Refreeze until firm.
