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GINGER ICE CREAM
- For the Ice Cream
- 300ml Jersey & Guernsey milk
- 2 whole eggs
- 100g icing sugar
- 284ml pot of Jersey & Guernsey cream
- Half a teaspoon ground ginger
- 1 tablespoon syrup from jar or preserved ginger
- 2 pieces preserved ginger, chopped into shred
- For the Ginger Fudge Shortcake
- 100g Jersey & Guernsey butter
- 50g caster sugar
- 100g self raising flour
- 50g cornflour
- 1 good teaspoon ground ginger
Directions:View on BBC Good Food
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