Ginger Ice Cream Cookie Stack Recipe

Whisk the 3 large eggs and 45 grams of caster sugar together in a large bowl until light and frothy.

In a separate bowl, whip the 2 servings double cream until it forms soft peaks. Gently fold this whipped cream into the egg and sugar mixture.

Pour the mixture into a freezer-safe container and freeze for 24 hours. To keep the ginger pieces evenly distributed, give the ice cream a gentle stir after about 2 hours, then again after another 1 hour of freezing.

When the ice cream is fully frozen, take it out of the freezer and let it soften slightly before serving.

To serve, place one 2 servings shop ginger cookie on a serving plate, then top with a generous scoop of the ginger ice cream. Add another cookie, then another scoop of ice cream, finishing with a third cookie to build a stack.

You can decorate the stacks with an extra swirl of cream or ice cream, and a sprinkle of finely shredded ginger.