Pour the single cream into a saucepan and whisk in the fresh ginger, ground ginger, cinnamon and cloves.
Turn the heat on and bring to just below a boil.
Turn off the heat and leave for a couple of hours to infuse then sieve the cream.
Next you’ll make a custard by beating the egg yolks, cornflour, sugar and treacle until smooth then heat the single cream again until just under a boil.
Pour the hot cream into the egg mixture, whisking continuously until all the cream has been added and the mixture has totally combined.
Pour the custard back into the saucepan and heat gently, whisk until thickened but not so the custard is boiling.
Remove from the heat, pour the custard into a bowl then cover and put in the fridge overnight to completely chill.
The following day whip the double cream until it reaches soft peaks then fold gently into the gingerbread custard until everything has completely combined.
Pour this extra thick custard into an ice cream machine and churn per the machine’s instructions*.
You can eat the ice cream straight away from the ice cream machine but it’s very soft serve or you can pour into a container and place in the freezer until needed where it will solidify to a firmer ice cream texture.