Step 1

Whisk the eggs and sugar together in a large bowl.

Step 2

In another bowl whip the cream until soft peaks form.

Step 3

Fold the whipped cream into the egg and sugar mixture.

Step 4

Add the chopped ginger and ginger syrup and gently combine.

Step 5

Pour into a suitable freezer container and freeze for 24 hours.

Step 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.

Step 7

When the ice cream is ready remove from the freezer and allow to soften slightly.

Step 8

To serve:-

Step 9

Place one cookie on a serving plate and top with a scoop of ice cream.

Step 10

Put another cookie on top and then another scoop of ice cream.

Step 11

Finish with another cookie to

Step 12

Form a stack.

Step 13

Decorate with a swirl of cream/ice cream and finely shredded ginger.