Ginger, mango, pear and papaya ripple ice cream
- Holly Bell - Recipes From a Normal Mum
- Jun 7, 2015
- 2 min read
Ice cream is the perfect low-stress pudding when there’s a crowd to cater for. It is almost universally appealing and can be happily ensconced in the freezer from the day before.
As a child, ice cream was exotic if it sported an unusual fruit; I will never forget the joy of licking blackcurrant ice cream in the summer of ’88 at the local museum. Of late, ice cream just isn’t ice cream if it doesn’t have a pudding stirred in. Crème brûlée, tiramisu… Well, here’s a gentle ice cream – simple fruit purée and a ginger kick. Ginger may seem like an adult flavour, but children seem to love it. Admittedly, this isn’t the cheapest ice cream to make, but the result is worth spending that little bit extra for.
INGREDIENTS
600ml double cream
397g tinned condensed milk
8 pieces crystallised ginger, finely chopped
120g mango, pear and papaya puree
METHOD
In a large mixing bowl, whisk together the cream and the condensed milk until the mixture leaves ribbony trails when the whisk is lifted out of the mixture. Pour into a 1 litre plastic container, scatter the ginger pieces over the creamy mixture and stir through gently. Lastly, lightly stir through the purée, though not fully, to create a ripple effect. Freeze for at least 4 hours or preferably overnight.
Remove from the freezer 20 minutes before serving. Serve alone or with slices of mango.
IDEAS FOR CRYSTALLISED GINGER
Dip in dark chocolate and leave to solidify for an after-dinner nibble. Or make 18 low sugar muesli ginger biscuits that are great for breakfast on the run: mix 100 g melted butter, 2 large eggs, 100 g plain flour, 360 g muesli and 60 g chopped crystallised ginger, drop heaped tablespoons of the mixture onto a lined baking sheet and bake at 180°C for 10–15 minutes.
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