Points per serving 2½
Serves 8
410 ml evaporated milk
2 teaspoon vanilla essence
1/4 teaspoon nutmeg
2 tablespoon muscavado sugar
2 level tablespoon syrup, from a jar of stem ginger
50 g ginger, stem, chopped
8 sprig fresh mint, to decorate
Pour evaporated milk into a large bowl. Add vanilla extract, nutmeg and sugar. Whisk with hand-held electric beaters until thick and foamy, until mixture is roughly three times original volume.
Tip mixture into a rigid freezer container and freeze until almost frozen. Remove from the freezer for 10 minutes so that ice cream softens slightly, then mix in ginger and ginger syrup.
Freeze until firm. Serve, decorated with mint leaves.
2 teaspoon vanilla essence
1/4 teaspoon nutmeg
2 tablespoon muscavado sugar
2 level tablespoon syrup, from a jar of stem ginger
50 g ginger, stem, chopped
8 sprig fresh mint, to decorate
Pour evaporated milk into a large bowl. Add vanilla extract, nutmeg and sugar. Whisk with hand-held electric beaters until thick and foamy, until mixture is roughly three times original volume.
Tip mixture into a rigid freezer container and freeze until almost frozen. Remove from the freezer for 10 minutes so that ice cream softens slightly, then mix in ginger and ginger syrup.
Freeze until firm. Serve, decorated with mint leaves.
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