Whisk the cream until stiff then add the condensed milk and whisk again.
Chop the ginger into 1cm pieces and fold into the cream with the ginger syrup.
Pour into a 1 litre container, add the lid then freeze for at least 4 hours. Remove from the freezer 15minutes p before serving.
Biscuits:
Preheat the oven to 200/180Fan/gas 6
Mix the butter and sugar until light and fluffy then gradually add the beaten egg and vanilla essence.
Sift the flour and fold into the mixture to make a stiff dough.
Spoon into a piping bag with a 1/2" nozzle and pipe 8cm lengths obto a lined baking sheet leaving plenty of room between each one as the mixture spreads.
Bake for 5-8minutes and leave to cool on the tray.
Recipe by Nerys Howell, originally featured on Prynhawn Da.
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