Ingredients
2 large eggs
30g/1¼oz caster sugar
300ml/10fl oz double cream
4 globes of stem ginger, finely cut
1 tbsp syrup from ginger jar
½ glass of stones ginger wine
Method
1. Whisk the eggs and sugar together in a bowl. In a separate bowl whip the cream to soft peaks.
2. Now simply combine the two together and add the ginger, ginger syrup and wine and pour into an ice cream maker and follow instructions, or if you have not got an ice cream maker, simply pour into a polythene box and freeze for 24 hours.
