If you are looking for a quick dessert for Christmas this is my take on a Nigella recipe for soft-scoop, no churn ice-cream. It’s so easy it’s criminal and is laced with stem ginger and syrup and served with ginger biscuits. Sorry, no picture of icecream. We ate it all too quickly for an arty shot. This recipe is for Su, because she requested it.
Take one can of Fussell’s condensed milk and open it. (Dare you not to stick your finger in!) Whip 500ml double cream. Whip two very ripe bananas to a froth. Finely grate the zest from half lemon.Take about six golden sticky nuggets (that’s me being Nigella) of stem ginger out of the jar. Chop into pieces, maybe six to eight pieces. Combine the condensed milk, the whipped cream, the bananas, the zest and the stem ginger with a spoon or a hand-held mixer. Stir till thoroughly mixed. Pour into a litre container and freeze. That’s it. Take out of the freezer and put in the fridge about 1.5 hours before you want to serve it. Pour ginger syrup that’s in the jar, over each serving and have a ginger nob or two on the side.
60g melted butter melted in a saucepan with 60g golden syrup. Add 30g golden caster sugar. Set aside to cool for a couple of minutes. Sift in 120g plain flour, 40g fine oatmeal, a teaspoon of ground ginger, one flat teaspoon of bicarbonate of soda and a pinch of salt. Gather all the ingredients together till they combine into a soft ball. Pre-heat the oven to 180C. Put a sheet of baking parchment on a baking tray. Break off walnut sized pieces of the dough and flatten them into circles on the baking parchment and about 1cm thick. Place the tray with all the biscuits (should do 12-14) in the centre of the oven for 10 minutes then cool so they go crunchy. Remember to leave a bit of space around the biscuits because they will spread. If necessary use two trays.