• 75 g (3 oz) fresh ginger, peeled and finely chopped
• 250 mls (8 oz) sugar syrup, as above, no flavourings
• 375 mls (13 oz) full-cream milk
• 5 free-range egg yolks
• 250 mls (8 oz) whipping cream

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 over a very low heat until it thickens just enough to coat the back of a spoon, but without letting it curdle. The ginger is removed when the custard is strained before the addition of the cream, and the mixture is then frozen. For a more intense flavour, press the ginger through the sieve.

Once the ice cream is made, freeze it in a lined Swiss roll tray, which will give you rounds or rectangles for the brandy snap wafers.