Clotted cream & ginger ice cream

• tub top-quality, ready-made custard300g g
• tubs clotted cream2 x
• syrup4 tbsp tbsp

  from the stem ginger jar

• pieces stem ginger↗2 x

  finely chopped

• Roasted rhubarb1 x

  (see 'Goes well with below)

Step-by-step instructions

1. 1

   Fold the custard, clotted cream and ginger syrup together in a bowl until completely combined. Pour this into an ice-cream machine and churn according to machine instructions. (If you don't have an ice-cream machine, put the bowl in the freezer for about 11⁄2 hrs, or until the mixture starts to freeze around the edges. Give it a good stir to break it all up, then repeat.)

2. 2

   When the ice cream is completely churned, mix in the chopped ginger so it speckles the ice cream, then serve in scoops with the Roasted rhubarb.