From the archives: ginger ice cream

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. Freeze.


Fruit juice
Ice cream
Chocolate chips, glazed fruit and/or nuts
Whipped cream

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!

Posted by Angela Bishop on March 01, 2013