Delia's Ginger Ice Cream (adapted)

This is some of the most decadent ice cream I've ever had. 

I started with this recipe as a starting point: http://www.deliaonline.com/recipes/type-of-dish/summer-desserts/ice-cream/ginger-ice-cream.html

I do not beat the double cream -- it doesn't need it.  That step might be more important if you're not using an ice cream maker. 

Cornflour (cornstarch) is a wonderful and helpful thing in custards; it means no worries about over-cooking.  If you don't like cornflour or are allergic to it, simply make a custard as normal, being careful not to over-cook.  (I'll try to do another entry on custards.)

300 ml single cream
300 ml double cream
4 egg yolks
25 g caster (superfine) sugar
2 tsps cornflour (even 1/4 tsp has worked in other recipes)
a few drops - 1/4 tsp of vanilla extract
ginger as directed, or 100 g glace ginger

Heat the single cream slowly until it is just boiling.  While heating, beat together the egg yolks, sugar, and cornflour until light yellow and smooth. 

Pour a little of the cream into the egg yolk mixture and beat together.  Add the rest. 

Put the cream/egg/sugar/cornflour mix back into the pan and heat, stirring, until just boiling again.  (The cornstarch means you don't have to worry about it if it starts out looking a bit like scrambled eggs -- just keep stirring and cooking and it will smooth out.)

Remove from heat; transfer to a glass bowl or pan.  Put that bowl or pan into another bowl or pan full of cold water to cool.  When room temperature, place first bowl in the refrigerator until cold. 

If using glace ginger: Put in a saucepan with 2-4 tbs (30-60 ml) water; heat to boiling.  Allow to cool. 

Once everything is cold, combine custard, double cream, ginger and ginger syrup (or glace ginger and liquid), and vanilla extract. 

Place in ice cream maker according to directions. 

Enjoy!