Frozen Ginger Cream Food

20 EASY WHIPPED CREAM DESSERT COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a whipped cream treat in 30 minutes or less!

FROZEN GINGER CREAM

Steps:

• To make crust: combine cookie crumbs with butter, reserving small amount for topping. Pat remainder on bottom and up sides of a 9-inch springform pan. Chill while making filling.
• To make filing: Beat egg yolks with 3/4 cup sugar in top of double boiler (over simmering water) until thick (6-10 minutes). Turn into a large bowl and beat for one minute.
• In a separate bowl beat egg whites until foamy. Beat in 1/4 cup sugar beating until stiff.
• In a third bowl whip cream until thick. Add liquor and beat until stiff.
• Fold cream mixture into egg whites and then fold egg white mixture into yolk mixture. Spoon mixture into prepared pan alternately with ginger. Sprinkle with reserved crumbs.
• Freeze until ready to serve (can be made one week prior to serving).

CLOTTED CREAM & STEM GINGER ICE CREAM

Steps:

• Put the milk and clotted cream into a non-stick pan. Scrape out the seeds from the vanilla pod, add pod and seeds to the milk and cream, and bring almost to the boil. Set aside for 20 mins.
• Cream the egg yolks and sugar together in a bowl. Bring the milk and cream back to the boil, remove the vanilla pod, then pour the mixture onto the egg yolks, stirring all the time.
• Strain the mixture back into the cleaned-out pan and cook over a gentle heat, stirring constantly, until the mixture has thickened and lightly coats the back of a wooden spoon. Do not let the mixture boil or it will curdle. Pour back into the bowl and leave to cool, then cover and chill overnight. The next day, churn in an ice-cream maker, stirring the stem ginger and syrup into the mixture just before freezing. If you do not have an ice cream machine, you can pour the mixture into a shallow container, cover and freeze until firm but not rock hard, then whizz in a food processor until smooth. Re-freeze and repeat the process 2-3 times more. Store in the freezer until needed.