GINGER ICE CREAM

Method

• step 1

  For the Ice Cream

• step 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.

• step 3

  Whisk the Jersey & Guernsey double cream to soft peaks, then fold into custard together with the ginger powder, syrup and chopped pieces.

• step 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.

• step 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.

• step 6

  For the Ginger Fudge Shortcake

• step 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.

• step 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.