Stem Ginger Ice Cream

Ingredients...

(1) 1/2 pint (250 ml) double (heavy) cream,

(2) 1/4 pint (125 ml) water,

(3) 3 oz (75mg) caster sugar,

(4) 3 egg yolks,

(5) 3 oz (75mg) finely chopped stem ginger,

(6) 1 tablespoon of syrup from the ginger jar.

Method...

Place the sugar and water into a saucepan and slowly heat until the sugar has dissolved (using a low heat is essential in this process). When dissolved, increase the heat and bring to boiling point, then actually boil the mixture for 2-3 minutes. Remove the pan from the heat, allow the mixture to cool a little and then pour onto the egg yolks whilst whisking as pouring. Whisk until the mixture is like a mousse in texture.
Separately whip the double (heavy) cream until thick (not stiff) and then fold the chopped stem ginger into it. Take this ginger/cream and slowly fold it into the ginger syrup mixture. Transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.

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