Nov 29 1990
Ginger & Nut Icecream – Margaret B
3/4 cup cream
2 tblspns icing sugar, sifted
3 tblspns preserved ginger, finely chopped.
2 tspns ginger syrup
1-2 tblspns finely-chopped hazelnuts.
Place cream in bowl and whip lightly.
Fold in icing sugar.
Pour into shallow freezer tray and cover and freeze 45 minutes.
Turn into chilled bowl and whisk until smooth.
Add ginger, syrup and nuts.
Put back in freezer tray and cover and freeze before serving.