Ginger ice cream

WW points = 2.5 Servings = 8 Prep time = 20 mins Cooking time = 3 hours

Ingredients

	410 ml evaporated milk
	2 teaspoon vanilla essence
	1/4 teaspoon nutmeg
	2 tablespoon muscavado sugar
	2 level tablespoon syrup, from a jar of stem ginger
	50 g ginger, stem, chopped
	8 sprig fresh mint, to decorate

Instructions

• Pour evaporated milk into a large bowl. Add vanilla extract, nutmeg and sugar. Whisk with hand-held electric beaters until thick and foamy, until mixture is roughly three times original volume. Tip mixture into a rigid freezer container and freeze until almost frozen. Remove from the freezer for 10 minutes so that ice cream softens slightly, then mix in ginger and ginger syrup. Freeze until firm. Serve, decorated with mint leaves.