Add 2 ounces finely chopped preserved ginger and 1 tablespoon of the ginger syrup to the custard in the Custard-Based Ice-Cream, before folding in the cream.
Ginger Ice-Cream
Add 2 ounces finely chopped preserved ginger and 1 tablespoon of the ginger syrup to the custard in the Custard-Based Ice-Cream, before folding in the cream.
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