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Ginger Ice Cream So what is seasonal at the moment?  I don't know what's coming up in your garden but in mine the Rhubarb has really started to grow.  So I thought that I would share this recipe I use for Ginger Ice Cream - which incidentally complements anything Rhubarb, in fine style.  Do this recipe in the morning so it gives you time, during the day, to do the whisking. Ingredients: 4 large Egg Yolks ½ pt double Cream ½ pt single Cream 1oz Caster Sugar 3 x inch square pieces (or thereabouts) Stem Ginger 2 tbspn of syrup from Stem Ginger jar Method: Chop the stem ginger finely into small cubes - about 5mm square, or as small as you can manage.  Put the single cream and double cream into a pan and heat gently, do not let it boil but get it hot.  Take off the heat and add the chopped Stem Ginger - leave it to infuse for 20 mins or so.   Meanwhile, whisk together the egg yolks and caster sugar thoroughly. Reheat the pan and when the liquid is getting warm pour it into the egg/sugar mix stirring continuously.  Add in the syrup and keep stirring.  Place the whole lot back into the pan and back on the heat.  Heat this 'custard' mix up but do not let it reach boiling, you want to stop when it thickens slightly and smoothly coats the back of the spoon.  When it reaches that point take it off the heat and let it cool down a bit before pouring it into a plastic container. Once cooled, put an airtight lid on the container and put it in the freezer.   About 2 hours later get the container out and take your electric whisk to it, making sure that you whisk the mix thoroughly.  Replace the lid and refreeze.  Check it after another hour or two and repeat the whisking.  Finally leave the lid on and the ice cream in the freezer until just before it is needed and then you will need to take it out as this traditional type of ice cream is not a soft scoop kind!