Ginger Crunch Ice Cream

DessertServes 6

# Boil the cream and vanilla pod and pour onto the creamed egg yolks and sugar. # Return back to the pan on a low heat stirring continuously until the mixture coats the back of the spoon. # Remove from the pan and chill. Churn and freeze until required.


* 6 egg yolks * 400ml double cream * 100g sugar * 1/2 split vanilla pod * 1/4 packet ginger biscuits, roughly crushed * 100g condensed milk