Serves 6 - 8

125 g (4 oz) stem ginger

3 egg yolks

50 g (2 oz) sugar

300 ml (1/2 pint) milk

150 ml (5 fl oz) fresh double or whipping cream

75 g (3 oz) made meringues

stem ginger slices or chocolate leaves to decorate

1.  Finely chop the drained ginger. Beat together the egg yolks and the sugar until pale. Stir in the warmed milk with the ginger; return to the pan.

2.  Stir the custard over a gentle heat until it just coats the back of a spoon - do not boil. Pour out into a large bowl and cool. Freeze until mushy.

3.  Beat the custard well to break down the ice crystals. Lightly whip the fresh cream, then fold into the custard. Freeze again until mushy and beat a second time.

4.  Fold in the broken-up meringues and turn into a 900 ml (1 1/2 pint) basin. Freeze until firm then closely cover basin. Return to the freezer for at least 6 hours.

5. When required unmould and decorate with ginger slices or chocolate leaves. To freeze Pack at the end of stage 4. Note: To make in a machine, agitate the mixture until the consistency of fresh whipped cream, fold in the meringues then continue as above.