Ingredients
3 large eggs
6 tablespoons caster sugar
1 7/8 cups double cream
6 pieces stem ginger Opies, finely cut
5 tablespoons ginger syrup
ginger cookies Homemade or shop bought
double cream
ginger Shredded
Method
Sources
📖
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Aromatic tree resin — Greek/Turkish ice cream, bread, pastries
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Whisk the eggs and sugar together in a large bowl. In another bowl whip the cream until soft peaks form. Fold the whipped cream into the egg and sugar mixture. Add the chopped ginger and ginger syrup and gently combine. Pour into a suitable freezer container and freeze for 24 hours. Gently stir the ice cream after approximately 2 hours to ensure even distribution of the ginger pieces. Repeat this process after a further 1 hour freezing time. When the ice cream is ready remove from the freezer and allow to soften slightly. To serve:- Place one cookie on a serving plate and top with a scoop of ice cream. Put another cookie on top and then another scoop of ice cream. Finish with another cookie to Form a stack. Decorate with a swirl of cream/ice cream and finely shredded ginger.