Ginger Ice Cream Cookie Stack

Directions

1. 1
   Whisk the eggs and sugar together in a large bowl.
2. 2
   In another bowl whip the cream until soft peaks form.
3. 3
   Fold the whipped cream into the egg and sugar mixture.
4. 4
   Add the chopped ginger and ginger syrup and gently combine.
5. 5
   Pour into a suitable freezer container and freeze for 24 hours.
6. 6
   Gently stir the ice cream after approximately 2 hours to ensure even distribution of the ginger pieces. Repeat this process after a further 1 hour freezing time.
7. 7
   When the ice cream is ready remove from the freezer and allow to soften slightly.
8. 8
   To serve:-
9. 9
   Place one cookie on a serving plate and top with a scoop of ice cream.
10. 10
    Put another cookie on top and then another scoop of ice cream.
11. 11
    Finish with another cookie to
12. 12
    Form a stack.
13. 13
    Decorate with a swirl of cream/ice cream and finely shredded ginger.