350 grams purchased custard (I used Puhoi Valley)
200 grams mascarpone
¼ cup honey
1 teaspoon vanilla paste
1 tablespoon ground ginger
1 tablespoon grated fresh ginger
100 grams white chocolate, chopped
¼ cup finely chopped crystallised ginger
Whisk the custard, mascarpone, honey, vanilla and the ground and fresh ginger together in a bowl until well combined. Stir in the chopped chocolate and crystallised ginger.
Tip the mixture into a shallow, freezer-proof container. Cover with plastic wrap, pressing it down on to the surface of the ice cream. Freeze for at least 6 hours until frozen.
To serve: Remove the ice cream from the freezer 20 minutes before serving. Scoop the ice cream into bowls and top with extra chopped crystallised ginger and a drizzle of honey, if desired. Makes 2 ½ cups ice cream