Organic Icy Ginger Meringue

Submitted by: Gill Crane, website editor

Serves: 6

Ingredients

Suitable for vegetarians
125g stem ginger
50g sugar
3 egg yolks
300ml whole milk
150ml double cream
75g meringues

Method

Beat the egg yolks and sugar together until pale.
Warm the milk and stir into the egg mixture. Add the ginger and stir over a low heat until it coats the back of a spoon. DO NOT ALLOW TO BOIL.
Pour into a bowl and cool, then freeze until it's mushy but not solid.
Beat well and then fold in the whipped cream. Again freeze until mushy.
Beat well and then fold in broken up meringues and freeze until firm, then cover and freeze for at least six hours before using.

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