From the archives: ginger ice cream
1st March 2013
Here are two dessert recipes from the Rotoroa archives:
ICE CREAM (courtesy of Maureen Woods)
2 eggs (separated)
2 cups of cream
Whip two cups of cream with two egg yolks. Heat two tablespoons
of honey (not too hot). Beat egg whites stiff and fold all
ingredients together. Add essence if you like, or fruit.
GINGER ICE CREAM
Chocolate chips, glazed fruit and/or nuts
Dip gingernuts in fruit juice. Layer in an ice cream tray with
ice cream. Repeat layers. Top with whipped cream, nuts, cherries or
chocolate chips. Refreeze until needed; slice and enjoy!