The Post

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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