# Finely chop stem ginger.
# Place Shah biscuits in metal or plastic individual circular gateaux ring.
# Scoop ice cream into ring, press down and smooth top.
# If serving immediately sprinkle ginger on top, Place on serving plate, carefully remove the gateaux ring.
# Drizzle ginger syrup on plate.
If you wish to serve later, place ice cream in freezer after stage 3.
When ready to serve, remove from freezer. Run a warmed knife around the inside of the gateau mould, place on serving plate and dress with ginger and syrup.
* 1 x 500ml tub of Yorvale Yorkshire Lemon Curd Ice Cream
* 4 Shah Ginger Biscuits by Bothams of Whitby
* Stem ginger in syrup