• 1 litre full fat milk (raw milk is preferred, boil for 5 minutes before using)
  • 10 egg yolks
  • 100g creme fraiche
  • 200g crystallized stem ginger, finely chopped
  • 200g caster sugar
  • a few raspberries for decoration


Bring the milk and creme fraiche to the boil in a saucepan.

In a bowl, combine egg yolks with sugar and whisk with an electric mixer until fluffy and pale.

Remove the milk mixture from heat, then gradually add the egg yolk mixture. (The egg yolks should not cook!)

Cook the mixture over low heat stirring constantly with a wooden spoon.

Once the mixture coats a spoon, remove from heat and leave to cool. Add the ginger to the mixture.

Pour into the ice cream maker and then turn it on and mix for at least 30 minutes. Transfer to a bowl and put in the freezer.

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