Best Jamaican Ginger Cake Ice Cream

Ingredients

• 80 grams Jamaican Ginger Cake (McVities)
• 3 tbsp Stem Ginger Syrup from a jar
• 2 cups Double/Heavy Cream
• 2 ½ cups Skimmed/Low Fat Milk
• ½ cup Castor Sugar
• 2 Large egg yolks

Directions

• Break up the cake into smaller pieces in a bowl. Add the 2 tbsp ginger syrup to it and stir. Reserve 1 tbsp of the syrup. Not too harshly as to keep the cake in lumps. Cover and put in the fridge
• Add cream, milk and 1/4 cup of the sugar to a saucepan over medium heat.
• In a bowl add two egg yolks and the other 1/4 cup of sugar and whisk until combined.
• Stir your cream mixture in the saucepan for 4-7 minutes until sugar is completely dissolved and the mix is hot.
• Add a splash of your saucepan mixture to your egg yolks and whisk together until combined.
• Add a bigger splash in there and combine this well too.
• Do this one more time and then add your yolk mixture back into your saucepan.
• Continue to heat and stir for another 4-6 minutes until bubbles start appearing.
• Take off the heat and transfer to a bowl. I like to add some clingfilm over the bowl but making sure the clingfilm is touching custard to stop a skin forming.
• Put your custard in the fridge until completely cooled. About 2 hours or so.
• Add custard to ice-cream machine operate as per your machine's guidelines. When at the point of soft-serve, add your cake mixture. Drizzle your remaining tbsp of syrup in too. Leave it to fold in for another 30 seconds or so.
• Remove from machine and freeze for an hour