Rum And Ginger Ice Cream
300ml milk
400ml cream
5 egg yolks
40ml vanilla essence
150g castor sugar
100ml Bacardi white rum
2-3 tbs grated fresh ginger
Place the ingredients into a sauce pot on a low heat.
Stir until a thick custard forms (ribbon stage). Strain through a sieve.
Churn in an ice-cream machine until frozen or place in a freezer in a sealed container. Makes 1 litre.
Recipes
en-za
2022-06-29T07:00:00.0000000Z
2022-06-29T07:00:00.0000000Z
https://thepostza.pressreader.com/article/281925956701569
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