Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: whisk the egg whites until they hold stiff peaks, then whisk in icing sugar, 1 tblsp at a time to form a stiff meringue. stir in the egg yolks one at a time until the mixture is an even gold colour. in a separate bowl whisk the cream till it hangs on the whisk, then fold into the egg mixture and then add the finely chopped stem ginger. put into a container, put he lid on and freeze until firm 4-6 hours makes 1.5 ltrs. note: add a little liqueur or any other alcohol to the mixture before freezing will give a softer consistency, if desired, leave out if serving for children. for vanilla ice cream: instead of stem ginger, use 1 teaspoon of anilla essence or replace 1 oz of icing sugar with vanilla sugar.

Target recipe: whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. pour in the cream, milk, and vanilla and whisk to blend. transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. makes 1 quart **variation: add 1 cup coarsely chopped reese's peanut butter cups, after ice cream stiffens (about 2 minutes before it is done) let it continue processing.