Ingredients
The following ingredients have 4 Servings
- 4 large egg yolks
- 1 tbsp cornflour
- 100 g caster sugar
- 450 ml milk (ideally full fat)
- granulated sugar (to sprinkle)
- 300 ml double cream (heavy cream)
- 5 pieces stem ginger (chopped)
- 4 tbsp stem ginger syrup (from the jar)
Instruction
- Set the freezer to fast freeze. Combine the egg yolks, cornflour and caster sugar together in a bowl, mix until smooth.
- Heat the milk in a saucepan until almost boiling. Gradually pour the hot milk into the egg mixture, stirring all the time as you do so.
- Now return the egg and milk mixture to the pan and cook over a low heat stirring constantly until thickened.
- Remove from the heat and pour the thickened custard back into a bowl. Sprinkle the surface with a little granulated sugar (this will prevent a skin forming) and allow to cool.
- When the custard has cooled completely, whip the cream in a large mixing bowl until standing in soft peaks. Add the cool custard, chopped ginger and the ginger syrup. Mix until evenly combined.
- Pour into a shallow freezer proof container and chill for at least 2 hours before serving.