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I presumed making ice cream was difficult, but even the ice cream I made by hand, only required five minutes of whisking on the hour for a couple of hours to get it just right. Ive taken my inspiration from my trusty Edmonds cookbook and my all time favorite recipe, ginger crunch. I’ve used ground ginger in the honeycomb and small pieces of crystalized ginger through the ice cream to give it a real ginger kick. I’ve substituted the full cream for creme fraiche which has given my ice cream a velvety rich taste and a hint of sour tanginess that cuts through the creaminess. I think it tastes a bit more grown up.

Ginger honeycomb

¼ cup sugar
2 tablespoons golden syrup
1 teaspoon ground ginger
1 teaspoon baking soda

How to make

1. Grease a baking tray with butter.

2. In a medium saucepan, on a low heat, stir the sugar and golden syrup until the sugar has dissolved. This should take a couple of minutes. Turn up the heat and bring to the boil. Then simmer for 4-5 mins, stirring frequently to prevent any burning. It should be a caramel color and it should be syrupy.  Add ginger and stir.

3. Remove from heat and add the baking soda, stirring quickly until the mixture froths up.  Pour quickly out onto the prepared tray and allow to cool. When hard, break into small rough chunks.

Creme fraiche ice cream

1 cup full fat milk, cold
3/4 cup caster sugar
2 cups of creme fraiche
6 tablespoons of finely diced crystalized ginger
1/2 ginger honeycomb (broken into small chunks), add during churning
1/2 ginger honeycomb as a topping

With an ice cream maker

1. Whisk milk and sugar until dissolved. This takes about five minutes or faster with a hand mixer.

2. Stir in creme fraiche until combined.

3. Follow Ice cream maker instructions to churn your ice cream. My ice cream took 30 minutes to churn.

4. Add the crystalized ginger and half the ginger honeycomb during the last 5 minutes of churning.

5. Serve immediately in cones or bowls and sprinkle additional honeycomb on top.

6. To serve later, scoop into an airtight container, sprinkle with honeycomb and freeze.

Preparation: 15 minutes

Churning time: 30 mins

Without an ice cream maker

1. In a medium bowl, whisk milk and sugar until dissolved. This takes about five minutes or faster with a hand mixer.

2. Stir in creme fraiche until throughly combined.

3. Cover with plastic wrap and place into the coldest part of your freezer for 1 hour.

4. Remove from freezer. Whisk vigorously for 5 minutes. It will start to thicken. Place back in the freezer for 1 hour.

5. Remove and whisk again for 5 minutes to dislodge ice crystals.

6. Stir through crystalized ginger and ginger honeycomb. Add extra crushed honeycomb on top. Freeze overnight.

Preparation: 2hrs 25mins

Freezing time: overnight

Makes 1 litre


It took me three attempts to get the the ginger crunch right, I didn’t keep a close eye on the first lot and it burnt, the second attempt, I was over cautious and didn’t allow it to simmer long enough, so it was chewy and light in color, my third and successful attempt worked as I stirred the simmering mixture frequently and was rewarded with a golden pile of ginger honeycomb.

Using an ice cream maker gives your ice cream a smoother texture but the biggest advantage is in saving time. With an ice cream maker you can serve your ice cream straight away, whereas the handmade ice cream needs to be frozen overnight.

Comments (4)


4 Responses

  1. […] Ingrid’s decadent Ginger crunch ice cream. So so easy, and wow it was something else – rich and a lot more exciting than your cream […]

  2. Lesley says:

    That’s funny I was just thinking about you guys today. Super cool blog. I love creme fraiche. I’d be hard pressed to choose between the crumble cakes (which I generally love) and the ice cream (yum). Well done girls.

    I’m hosting Sweet New Zealand this month so if you want to submit a sweet recipe in March, here’s the link http://eatetc-lesley.blogspot.co.nz/2013/02/sweet-new-zealand.html

    • Ingrid Opera says:

      Hi Lesley, Nice to hear from you – feel like we have been off the food blogging radar a little bit trying to get this off the ground. Will definately get involved in Sweet New Zealand. Ingrid

  3. Nauru wczasy says:

    Of course, what a splendid blog and revealing posts, I will bookmark your blog.Have an awsome day!

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