Chocolate and ginger ice cream (no-churn)
Just because the sunny and warm weather is far behind us doesn’t meant that I can’t still enjoy some cool creamy ice cream now and again. Okay, to be fair it’s more ‘now’ than ‘again’, in fact I’d probably eat it for breakfast if I could find a way of justifying it to myself. I often think that if I was ever going to attempt (and succeed at) an eating challenge it would have to be ice cream based.
This is a wonderful combination of flavours. Rich, creamy ice cream studded with spicy stem ginger chunks and sweet amaretti biscuits and swirled with a rich dark chocolate sauce. Delicious!
The ginger wine is optional but it does help to prevent the chocolate sauce from freezing too firmly.
175g condensed milk
300ml double cream
3 balls of stem ginger
50g amaretti biscuits
50g dark chocolate
2 tbsp ginger wine (optional – see note)
1 tbsp syrup from the stem ginger
1 tbsp vegetable oil
Melt together the chocolate, syrup, oil and ginger wine (if using) to create a thick chocolate sauce and set aside.
Put the condensed milk and cream in the bowl of a stand mixer and whip on full power until it becomes thick and fluffy.
Finely chop the ginger and crush the biscuits. Fold these through the ice cream mix before rippling in the sauce. Transfer to a freezer-proof tub and freeze for several hours, until firm.