A page from the living cookbook
Shared by Jennifer Benyon Tinker
This is based on an Italian Cream Ice recipe published in the 1968 edition of The Dairy Book of Home Cookery by Sonia Allison. It is a very quick and easy recipe, and you can add anything you fancy to the basic recipe. It doesn’t need any fancy ice cream machine or bowls that need freezing beforehand, which would never fit in most people’s freezers!
Dessert or baking
Recipe by Jennifer Benyon Tinker · Published · Updated
The story
“This is based on an Italian Cream Ice recipe published in the 1968 edition of The Dairy Book of Home Cookery by Sonia Allison. It is a very quick and easy recipe, and you can add anything you fancy to the basic recipe. It doesn’t need any fancy ice cream machine or bowls that need freezing beforehand, which would never fit in most people’s freezers!”
This recipe now belongs to every family who cooks it.
The method
Cook's notes & swaps
These are optional pointers for making the recipe your own while keeping the spirit of the original.
The original recipe says half a pint of double cream. Jennifer uses a carton and says anything from 300 ml to 450 ml is fine; the main ingredients list uses 300 ml.
Wait until the ice cream is partly frozen before adding the finely chopped ginger. If you add it too soon, it will sink to the bottom.
Jennifer suggests replacing the stem ginger with another flavour you enjoy. For a plain version, omit the ginger and syrup and add a dessertspoon of vanilla essence.
Jennifer suggests making meringues with the two egg whites.
This method gently heats the yolks without specifying a fully cooked custard temperature. Use pasteurised yolks or in-date UK hen eggs carrying the British Lion mark or Laid in Britain assurance. Use pasteurised cream and milk. This recipe contains egg and milk. Official egg guidance: https://www.gov.uk/guidance/advice-on-safe-storage-handling-and-use-of-eggs-for-catering
Families who've made this
Cooked Jennifer’s Ginger Cream Ice? Share a photo or a few words for the families who make it next. and you could be picked for a future OPR live cook-along. Every post is checked by OPR before it appears here.
Helpful answers
No. Jennifer’s method uses a bowl, whisk and freezer-safe container.
Add it after the mixture has partly frozen and is thick enough to support the pieces. Stir with a fork, fold in the ginger and return to the freezer until fully frozen.
Jennifer says a 300–450 ml carton of double cream works for her version. The main recipe quantities use 300 ml.
Keep cooking
