Vegan stem-ginger & coconut ice-cream
Creamy, dreamy and luscious ice-cream flavoured with zingy stem ginger. It's hard to believe it's not dairy!
- 280 g jar stem ginger in syrup
- 400 ml can of full-fat coconut milk
- 1/2-1 tsp ground ginger (optional)
- 1 tbsp cornflour (cornstarch)
Drain the syrup from the stem ginger into a bowl.
Shake the can of coconut milk, then pour into a saucepan, reserving about 50-75ml in a small bowl or jug. Add the stem ginger syrup and the ground ginger (if using) to the pan, and whisk everything together.
Mix the cornflour with the reserved coconut milk, then whisk this into the pan contents.
Heat over a medium flame, stirring, until the mixture thickens and coats the back of a spoon. Remove from the heat, cool, then cover and chill in the fridge for several hours or overnight - it should be really cold before churning.
While the custard is chilling, cut the drained stem ginger into small dice.
Once the mixture is completely cold, churn in an ice-cream machine according to the manufacturer's instructions. When the ice-cream is thick and almost 'done', add the diced stem ginger and continue churning until completely frozen.
Transfer to a lidded container and store in the freezer until ready to serve.