Method

• 1.
  Beat together the egg yolks, sugar and cornflour in a large bowl until pale and creamy.
• 2.
  Heat the single cream and vanilla extract in a saucepan over low heat until nearly boiling, then pour onto egg mixture. Return the mixture to the pan and cook over low heat for 3-4 minutes, stirring, until thickened and smooth. Add the ground ginger and stir to combine. Place the saucepan base in a bowl of cold water for 15-20 minutes, stirring occasionally to prevent a skin forming.
• 3.
  Whip the thickened cream in a bowl, then stir into the cooled custard mixture with the stem ginger and syrup. Pour into a shallow container and freeze until frozen at edges. Remove from freezer and beat with an electric beater. Pour back into container and refreeze. Repeat 2 or 3 times. (Alternatively churn in an ice-cream machine following manufacturer's instructions.)
• 4.
  Serve in an ice-cream cone.