Liqueur Ginger Ice Cream

Ingredients:

100g Ginger ~ cut in pieces

80g Water

1 Egg + 1 Egg yolk

80g Icing sugar

1 1/2 tbsp Brandy or Rum

300g Non dairy whipping cream (fresh cream)

Method:

Put ginger and water into a blender and blend until very fine. Strain and measure 120g ginger juice.
Put ginger juice and egg, egg yolk, icing sugar together in a sauce pan. Stir and bring to boil at low heat till mixture becomes thick. Remove from heat and leave to cool. Mix in brandy.
Whisk non dairy whipping cream until stiff. Add in ginger juice mixture and stir well with a hand whisk.
Pour ice cream mixture into a container and freeze overnight.
Enjoy!

Recipe adapted from Yummy Cold Desserts Made Easy

Kitchen note: To reduce the sweetness, I used 200g non dairy whipping cream and 100g whipping cream