Put the milk on to warm with the ground ginger.
Whisk the egg yolks, sugar and vanilla essence until almost white.
Whisk the milk into the eggs and sugar and pass through a fine sieve. Return to a clean pan and put onto a low heat and stir continuously until it coats the back of a spoon. Do not boil. Pass through a sieve and leave to go cold.
When cold add the double cream and some diced stem ginger and diced lychees to preference. Place into ice cream machine or deep freeze. If using deep freeze, bring out and stir every 15-20 minutes until set.
© 1984 All rights reserved. Published by Jon Croft.