- 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
- 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.