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8
Easy
Published 2020
Like the rose and pistachio ice-cream on here, this home-made ginger and walnut ice-cream is a firm favourite at Parwana.
Process the cream, condensed milk, cooking caramel and ginger in a food processor for 3–4 minutes, or until stiff peaks form. Transfer the mixture to a clean bowl and add the walnuts. Fold through gently to combine well, then transfer to a large airtight container.
Cover the entire surface of the ice-cream directly with plastic wrap to avoid ice crystals forming. Cover the container wit