This ice cream is made with a mousse base.

SERVES 6

85g | 3 oz granulated sugar

150 ml | 1/4 pint water

4 egg yolks

2 teaspoons ground ginger

570 ml | 1 pint double cream, lightly whipped

4 pieces of preserved stem ginger, cut into slivers

1.      Put the sugar and water into a small heavy saucepan. Dissolve over low heat. Then boil until 120°C | 248°F.

2.      Put the egg yolk into a large bowl with the ground ginger, whisk lightly and pour on to the warm sugar syrup. Do not allow the syrup to touch the whisk if doing this in a machine as it cools fast against the cold metal and can harden and stick to the whisk.

3.      Fold in the cream and pour into an ice tray.

4.      Freeze until half-frozen, then fold in the stem ginger. Freeze again.

5.      Remove from the freezer 30 minutes before it is to be eaten and scoop into a glass bowl.