Ingredients
Method
1.Place ginger in a heavy-based saucepan, cover with water and bring to the boil. Simmer for 10 minutes, then sieve and discard liquid.
2.Put ginger back in pot with milk, cream, sugars, vanilla seeds and pod. Bring to a simmer.
3.In a separate bowl, whisk egg yolks together. When they turn pale and become fluffy, add a small amount of ginger mixture while continuing to whisk so you don’t curdle the egg. Continue whisking, slowly adding the ginger mixture until you have incorporated all of it.
4.Return mixture to saucepan and simmer gently for 10 minutes until slightly thickened.
5.Take the mixture off heat and allow to sit for 30 minutes, then pour through a fine sieve and discard all solids. Refrigerate overnight to let flavours develop.
6.Make sure ice cream machine is frozen solid; pour in ginger mixture and churn. Return ice cream to container and place in freezer until firm.
7.Remove ice cream from freezer 15 minutes before eating. Top with shavings of white chocolate, to serve
