Ice Cream

• 75 g (3 oz) fresh ginger, peeled and finely chopped
• 250 mls (8

Simmer the ginger in the syrup for 5 minutes. Remove the pan from the heat. Scald the milk in a separate saucepan, remove from the heat and stir in the ginger syrup. Infuse for about an hour and do not strain at this stage.

Proceed with the ice-cream making in the usual way, reheating the milk and syrup mixture before pouring it on the beaten egg yolks to make the custard. Stir this ove