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GINGER MARMALADE ICE CREAM OF MANY FLAVOURS

Prep Time

5 – 10 mins

Makes

500mL

Ingredients

500mL good quality store bought vanilla ice cream
1/2 – 2/3 cup Buderim Ginger Original Ginger Marmalade

Method

  • At room temperature soften ice cream to almost a ‘soft serve’ consistency. Place in a bowl.
  • Gently mash Original Ginger Marmalade to break-up chunks of ginger, gently fold through ice cream.
  • Spoon ice cream into a freezer-safe container [preferably with a lid], cover surface of ice cream with plastic wrap, then lid or foil, securing foil tightly over container top.
  • Refreeze for 1 to 2 hours or until ice cream has refrozen.

FLAVOUR VARIATIONS

Ginger & Toasted Coconut Ice Cream:

Make-up 1 quantity Ginger Marmalade Ice Cream, gently fold through ½ cup toasted shredded coconut with mashed Buderim Ginger Original Ginger Marmalade.
Continue with step 4 and 5.

Ginger & Amaretto Ice Cream:

Make-up 1 quantity Ginger Marmalade Ice Cream, gently fold through 1 cup coarsely broken store bought amaretto biscuits with Buderim Ginger Original Ginger Marmalade.
Continue with step 4 and 5.

Ginger & Chocolate Ice Cream:

Make-up 1 quantity Ginger Marmalade Ice Cream, gently fold through 60g coarsely grated dark, milk or white chocolate with Buderim Ginger Original Ginger Marmalade.
Continue with step 4 and 5.

Ginger, Cherry & Toasted Hazelnut Ice Cream:

Make-up 1 quantity Ginger Marmalade Ice Cream, gently fold through 30g finely sliced glacè cherries and ¼ cup coarsely chopped toasted hazelnuts or your favourite toasted nut with Buderim Ginger Original Ginger Marmalade.
Continue with step 4 and 5.

Helpful Notes

Substitute Buderim Ginger Original Ginger Marmalade with very finely chopped Buderim Ginger Naked Ginger, Buderim Ginger Crystallised Ginger or Buderim Ginger Glacé Ginger

A standard Australian Metric 250mL cup & 20mL tablespoon measuring sets are used

New Zealand Metric tablespoon measure  = 15mL or 3 teaspoons

Products in this recipe