One vanilla pod, slit open lengthways (alternative ½ teaspoon vanilla extract)
125g granulated sugar
Four large egg yolks
250ml clotted cream
Four tablespoons candied ginger, finely chopped; reserve some for garnish
For the ice cream:
Put the milk in a heavy-based saucepan. Scrape out the seeds from the vanilla pod, add pod and seeds to the milk and bring to a gentle boil. Set aside. Remove the vanilla pod before adding this mixture to the whisked egg yolks.
In a bowl, whisk the sugar and egg yolks together until pale, then pour in the warm milk a little at a time, stirring constantly.
Return the mixture to the pan and cook over a gentle heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon. Do not let the mixture boil.
Fold in the clotted cream, add chopped candied ginger and vanilla extract if you did not have the vanilla pod as required in the earlier stage, to the mixture.
If you do not have an ice cream machine, then transfer into any shallow container, cover and freeze until firm but not rock hard. Remove and whizz in the Kenwood food processor until smooth. Re-freeze and repeat the process a few times, store in the freezer.
Remove the ice cream from the freezer about 5 minutes prior to serving as it softens the ice cream, to easily scoop. Serve in a bowl, garnished with candied ginger.