California Prune and Candied Ginger Ice Cream
Prune It is a healthy eating campaign designed to educate consumers to understand the role that California Prunes can play in helping to help reduce the fat and sugar content across a wide range of recipes. When blended into a puree, California Prunes offer a useful fat replacer in cooking by adding fat-like (but fat-free) characteristics that also work to enhance the flavours in both sweet and savoury dishes.
In addition, the naturally occurring sugars present in California Prunes can also be used to provide a natural replacement for some of the processed sugars that traditionally feature in sweet recipes. And because of their high fibre content and ability to add bulk to dishes, California Prunes also have a role to play in reducing portion size without compromising on filling power or taste.
Makes: 10Prep Time: 10 minutes, plus approx 4 hours chilling time
- 140g California Prunes
- 150ml ginger beer
- 450ml double cream
- 1 tin (397g) condensed milk
- 40g candied ginger
- 40g chopped California Prunes for topping
This recipe is super simple, easy to prepare and delicious. With this ice cream there is no need for churning so you don’t even have to buy an ice-cream maker, just pop it into the freezer.
- Simply pour the double cream into a large mixing bowl and whip up into soft peaks.
- Place the 140g of California Prunes into a blender with the ginger beer and blend until smooth, then add to the cream.
- Add the condensed milk to the bowl and carefully fold together with a metal spoon as you don’t want to whisk the cream any further.
- Spoon the mixture into a plastic container and smooth over with the spoon.
- Chop the candied ginger and remaining prunes and scatter over the top of the ice-cream.
- Place in the freezer for 4-6 hours or ideally overnight before serving.
- I like to serve this ice-cream with sea salt and honey roasted walnuts!