500ml double cream
1 tin condensed milk
Stem ginger preserve
Stem ginger in syrup
Whip the cream until thick but not too stiff. Whisk in about 200g of the condensed milk. Stir in three tablespoons of the ginger preserve. Chop up three balls of stem ginger and add these along with some of the syrup to taste.
Grate in the rind of a lime and add the juice of half.
Churn in an ice cream machine or put straight into a tun and put in the freezer, whisking occasionally until frozen.
Delicious with the spiced apple cake.