Ingredients

• 400ml/14fl oz full-fat milk
• 100ml/3½fl oz double cream
• 1 vanilla pod
• split in half lengthways
• seeds scraped out with a sharp knife
• 6 free-range egg yolks
• 65g/2¼oz caster sugar
• 2 tbsp ground ginger
• 125g/4½oz crème fraîche
• 125ml/4½fl oz double cream
• 2 tsp stem ginger syrup
• from a jar
• 225g/8oz plain flour
• 2 tsp ground ginger
• pinch ground cinnamon
• pinch ground mixed spice
• pinch salt
• 85g/3oz butter
• melted
• plus extra for greasing
• 225g/8oz golden syrup
• 55g/2¼oz demerara sugar
• 1 free-range egg
• 4 tsp milk
• 100g/3½oz ginger cake
• cut into cubes (see above)
• icing sugar
• for dusting
• 1 small firm pear
• peeled
• core removed
• diced
• 1 piece stem ginger (from a jar)
• finely chopped
• 1 x 440ml can Irish stout
• 1 x 500ml bottle spicy ginger ale

Directions

• For the ginger ice cream
• bring the milk
• cream and vanilla seeds to the boil in a saucepan. Whisk the egg yolks and sugar in a bowl until pale and fluffy.
• When the cream mixture is just boiling
• pour it over the egg yolk mixture
• whisking continuously to combine.
• Return the custard mixture to the saucepan and cook over a medium heat
• stirring constantly
• until it has thickened enough to coat the back of a spoon. Strain the custard into a jug and stir in the ground ginger. Set aside to cool. Once cool
• chill the custard in the fridge.
• Transfer the chilled custard to an ice-cream machine and churn according to the manufacturers' instructions until set. Freeze until needed.
• For the crème
• whisk together all of the crème ingredients in a large bowl until well combined. Chill for at least 30 minutes.
• For the ginger cake
• preheat the oven to 170C/150C Fan/Gas 3. Grease a 35x25cm Swiss roll tin with butter.
• In a large bowl
• mix together the dry ingredients until well combined. In a separate bowl
• mix together the melted butter
• syrup and sugar until well combined. In a third bowl
• whisk together the egg and milk.
• Mix the egg mixture
• dry ingredients and syrup mixture together until well combined
• then pour the cake mixture into the prepared tin. Bake in the oven for 8-10 minutes
• or until a skewer inserted into the centre of the cake comes out clean. Roughly chop 100g/3½oz of the ginger cake into small cubes.
• For the crumble
• dust the ginger cake cubes in icing sugar and place them onto a baking tray. Bake in the oven for 2-3 minutes
• or until the sugar has melted and caramelised and the cake is slightly toasted. Remove from the oven and set aside.
• In a bowl
• mix together the pear and confit ginger until well combined. Just before serving
• mix the pear mixture with the toasted ginger cake.
• To serve
• sprinkle some of the crumble mixture into the bottom of a large glass bowl
• or 4 individual glass bowls. Top with some of the ginger ice cream. Cover the ice cream with a layer of the crème mixture. Drizzle over some of the Guinness and ginger ale (you may not need to use all of the liquids). Serve immediately.