Ginger ice cream

For ginger syrup

1. Optionally peel the ginger, but either way cut it into thin slices. Put the ginger slices in a small saucepan with the sugar and water.
2. Stir the mixture gently to ensure all the sugar dissolves as you warm over a medium-low heat and bring it to a simmer. Cover the pan, reduce the heat and let it simmer for around 5 - 10 minutes. Then, remove from heat and leave the ginger to infuse the syrup further as it cools.

For rest of ice cream

1. After the syrup is relatively cool, whisk together the egg yolks and additional sugar in a small bowl until well combined and slightly glossy.
2. Place the cream, milk and ginger syrup (leave in the pieces of ginger) in a pot/pan and warm over a medium-low heat until it reaches scalding point - starting to steam a little, and a few bubbles on the edges but not yet simmering.
3. Carefully add a small amount (around a tablespoon or two) of the warm milk mixture to the yolk mixture and whisk as you add so it combines without cooking the egg. Once mixed, add a little more, mix then repeat.
4. After you have added the warm milk around three or four times, pour the eggy mixture in to the main pot/pan and place back on the stove over a medium-low eat. Warm the mixture, stirring constantly, so that it thickens up a little. Take care - DO NOT BOIL. It should warm to around 170F/76C. It won't thicken all that much but at least a little.
5. Strain the mixture through a relatively fine strainer to remove all the ginger and any other solids then let the cream mixture cool. After it is cool enough, place in the fridge to chill at least a few hours but ideally overnight.
6. Once chilled, follow your ice cream maker's instructions to churn the mixture to a soft serve consistency. Once soft-serve texture, add in the chopped crystalized ginger pieces, churn briefly to mix then transfer to a container and place in freezer for a few hours to firm up before serving.