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Clotted cream & stem ginger ice cream
- 600ml full-fat milk
- 225g tub clotted cream
- 1 vanilla pod , slit open lengthways
- 6 medium egg yolks
- 85g caster sugar
- 100g stem ginger , finely chopped, plus 6 tbsp syrup from the jar
Directions:View on BBC Good Food
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