This ice cream is based on the classic Dark ‘n’ Stormy cocktail – a mix of dark rum and ginger beer garnished with a slice of lime. It is both refreshing and warming at the same time.
Thinly slice the ginger (there is no need to peel it) and place in a non-reactive saucepan; add enough water to cover the ginger by about 1 inch. Bring to the boil, allow to boil for 2 minutes then drain and discard the water.
Return the ginger to the pan; add the milk, salt and sugars and heat until just coming up to a simmer. Remove from the heat, cover, and leave to infuse for 1 hour.