Set the freezer to fast freeze. Combine the egg yolks, cornflour and caster sugar together in a bowl, mix until smooth.
Heat the milk in a saucepan until almost boiling. Gradually pour the hot milk into the egg mixture, stirring all the time as you do so.
Now return the egg and milk mixture to the pan and cook over a low heat stirring constantly until thickened.
Remove from the heat and pour the thickened custard back into a bowl. Sprinkle the surface with a little granulated sugar (this will prevent a skin forming) and allow to cool.
When the custard has cooled completely, whip the cream in a large mixing bowl until standing in soft peaks. Add the cool custard, chopped ginger and the ginger syrup. Mix until evenly combined.
Pour into a shallow freezer proof container and chill for at least 2 hours before serving.
Freeze for up to 3 months.If you make your ice cream several days in advance of when you require it. Just before it has frozen solid scoop out tof the shallow container and put into a deeper freezer proof container. Cover the surface of the ice cream with a piece of baking parchment. Excluding the air from the surface of the ice cream helps the ice cream stay fresher for longer. To serve, place in the refrigerator for about 30 minutes before required to make scooping easier.Nutrition information is approximate and is meant as a guideline only.