Ginger ice cream – made without an ice cream machine

Pour the milk into a saucepan and heat over a low flame without bringing to the boil.

Turn off the heat, add the Cannamela Bionatura organic ground ginger and a sprinkling of freeze dried ginger to taste, then stir. Leave the ginger to infuse for at least half an hour or longer depending on how strong a taste is desired.

Strain the mixture and pour back into the pot. Add the sugar and heat over a low flame, stirring until the sugar has dissolved, then leave to cool.

Add the cold cream and mix, then transfer the mixture to an airtight container and place in the refrigerator for about 6 hours.

After this time, blend with an immersion blender, then move the container to the freezer and leave to stand for another 6 hours, stirring the mixture with a whisk at regular 30-minute intervals to prevent it from crystallising.

Pour the mixture into a container and leave to cool, then transfer to the refrigerator for about 6 hours.

After this time, blend again with the immersion blender.

Transfer the container to the freezer and leave to stand for another 6 hours, stirring with a whisk at regular 30-minute intervals to prevent it from crystallising.

When it is time to serve the ice cream, decorate it with a sprinkling of Cannamela Grinder Cap Ginger and some white chocolate drops.