A deliciously creamy smooth ice cream with chunks of preserved stem ginger.
![](https://i0.wp.com/claytonscookbook.com/wp-content/uploads/2018/11/IMG_0431-e1546785785154-768x1024.jpg?resize=720%2C960&ssl=1)
Ingredients:
- 500ml good quality vanilla custard
- 300ml double cream
- 5 ball of stem ginger, diced
- 2 tbsp stem ginger syrup
Method:
- Mix together the custard, double cream and stem ginger syrup in a bowl
- Place the mixture in the ice cream machine and follow machine guidelines.
- When the ice cream starts to thicken up add in the diced stem ginger, so it is suspended in the ice cream.
- Once finished serve immediately or place in the freezer for 1 hour to firm up.
- Serve & enjoy!
![DSC05713](https://i1.wp.com/claytonscookbook.com/wp-content/uploads/2018/11/DSC05713-1.jpg?resize=720%2C480&ssl=1)
![DSC05697](https://i0.wp.com/claytonscookbook.com/wp-content/uploads/2018/11/DSC05697-1.jpg?resize=720%2C480&ssl=1)