Ginger and California Prunes Ice Cream
Makes: 4Prep Time: 20 minutes + 5-6 hours' freezing time
INGREDIENTS
- 400ml fresh double cream
- 250ml condensed milk
- 150g California Prunes
- 1cm ginger root (peeled)
- 1tsp vanilla extract
DIRECTIONS
- Put the California Prunes, peeled ginger and cold condensed milk into a blender, and blend until smooth.
- Whisk the fresh cream until stiff.
- Add the blended ingredients and vanilla extract to the whipped cream, and fold together gently until all ingredients are combined.
- Place the mixture in a sealed container and put into the freezer. Leave to chill for 5-6 hours before serving.