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1. For the Ice Cream
2. Make a custard by bringing Jersey & Guernsey milk, eggs, sugar nearly to boiling point, stirring with a balloon whisk all the time. When it has thickened, cool, then refrigerate for about one hour or more.
3. Whisk the Jersey & Guernsey double cream to soft peaks, then fold into custard together with the ginger powder, syrup and chopped pieces.
4. Now either churn in an ice-maker or freeze in freezer and stir several times as it freezes. When it is softly frozen transfer to a container and freeze until needed.
5. An optional extra at this stage is to fold in some crushed ginger nuts, delicious, especially if the ice cream is served within a few days so they are still crisp.
6. For the Ginger Fudge Shortcake
7. Cream Jersey & Guernsey butter and sugar, work in flour and ginger, knead and press into 18cm (7"square) tin. Bake at 160oC or Gas mark 3 for about 35 minutes or until pale and crisp.
8. For the fudge topping put 100g icing sugar, 50g butter, 2 tablespoons golden syrup and 1 good teaspoon ground ginger into a pan, stir over gentle heat until well mixed, then pour over shortbread. Cool and cut into squares.

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Ingredients

• For the Ice Cream
• 300ml Jersey & Guernsey milk
• 2 whole eggs
• 100g icing sugar
• 284ml pot of Jersey & Guernsey cream
• Half a teaspoon ground ginger
• 1 tablespoon syrup from jar or preserved ginger
• 2 pieces preserved ginger, chopped into shred
• For the Ginger Fudge Shortcake
• 100g Jersey & Guernsey butter
• 50g caster sugar
• 100g self raising flour
• 50g cornflour
• 1 good teaspoon ground ginger

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Difficulty and servings

Serves 6

Preparation and cooking times

Freeze for at least 24 hours before serving

Ingredients

• For the Ice Cream
• 300ml Jersey & Guernsey milk
• 2 whole eggs
• 100g icing sugar
• 284ml pot of Jersey & Guernsey cream
• Half a teaspoon ground ginger
• 1 tablespoon syrup from jar or preserved ginger
• 2 pieces preserved ginger, chopped into shred
• For the Ginger Fudge Shortcake
• 100g Jersey & Guernsey butter
• 50g caster sugar
• 100g self raising flour
• 50g cornflour
• 1 good teaspoon ground ginger

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