GINGER ICE CREAM

[Babz]

4fl.oz. Water
1/2pt. Double Cream
3oz.(75g.) Caster Sugar
3 Egg Yolks
1 Tblsp. Ginger Syrup(taken from jar)
3oz.(75g.) Chopped Stem Ginger

Melt the sugar in the water over a gentle heat. Then increase
the heat for 2-3 minutes until a small amount of cooled syrup
(test in small bowl of cold water) goes like a thread.

Cool a little then pour onto the egg yolks and whisk until the mixture
thickens.

Whip the cream until thick but not stiff, then fold in the ginger pieces.

Put into fridge 30 mins before serving.

Gentley fold the ginger cream into the the other mixture adding the ginger syrup.

Put into a freezable container and freeze for at least 30 minutes

[kathyv]

Babz, this sounds terriffic! Where can I get ginger syrup, or do I need to make some?

[Babz]

The syrup I use comes from the jar of stem ginger, sorry I don't
know if you can make you own but if I find out will post it for you.