See something worth saving? Register now to save all your favourite recipes to one place.
Remember you must be logged in to use MyCookbook
Tips and Tricks
Find out great tips and tricks to help create that perfect dish... Read More
Runner Up in Cookwithavonmore.ie Food Bloggers Competition http://warmsnugfat.blogspot.com/
- 180g caster sugar
- 6 medium egg yolks
- 750ml Avonmore double cream
- 200g ginger cake crumbled, homemade or bought
- 75g glacé cherries
- 100g good quality nougat
Decoration can be edible silver balls, plastic Santas, small robins or whatever your heart desires!
Line a 1.5 litre loaf tin with cling film, leaving a large overlap to cover it later.
Put the sugar and 4 tablespoons of cold water in a saucepan over a low heat to dissolve your sugar.
Increase the heat, bring to the boil and cook for about 3 mins without stirring until syrupy. (If you have a sugar thermometer this is will read just below soft boil) Take the pan from the heat, beat the eggs with a electric whisk until pale and thickened. Add the hot sugar syrup very gradually, whisking all the while so that the eggs don’t curdle, until you have a thick mixture. Keep whisking until it has cooled.
In another bowl whisk the cream into soft peaks. Fold half of the cream into the egg mixture and then into the other half add your crumbled cake of choice. Fold the two halves in together with your cherries and nougat. Spoon into your prepared tin, level the top and fold over the cling film. Freeze for 6 hours or over night. Turn out onto a pretty plate – discarding the cling film, decorate to your liking and cut into slices with a knife heated in a jug of hot water.
This ice-cream will keep for up to 3 months in the freezer