Ginger plum-ripple ice cream with sesame and poppy seed tuile

Cream together the egg yolks and sugar until light. Add the ground ginger and mix thoroughly

Bring the milk and cream to a simmer then pour it over your egg yolk mixture and whisk until well incorporated

Pour this mixture back into the pan and cook out on a low heat until your custard reaches 88°C or coats the back of a spoon

Pass the custard through a sieve into a clean bowl. Add the fresh ginger 

Leave to infuse and chill overnight

Strain the mixture again then churn in an ice cream machine. Once the ice cream has started to thicken, fold through the plum sauce to form a ripple

Alternatively, place into a tub and pop it into the freezer, whisking every 25 minutes until it starts to thicken, then fold through the plum sauce 

Freeze for at least 24 hours before using

For the tuile, place the butter into a pan and melt on a gentle heat. Add the lime juice, zest and liquid glucose then gently warm

Sieve the flour over the melted butter mixture, then add the icing sugar and seeds. Mix well

Transfer to a bowl and leave to rest for up to 45 minutes

To cook the tuile, first preheat your oven to 180°C and line an oven tray with a silicone baking mat

Spread out the mixture using a palette knife and cook for 8–10 minutes until golden

Once cooked, remove from the oven, allow to cool for 30 seconds, then cut out 10 round tuiles, and cut out a handful of matchsticks to garnish

For the drizzle, mix the plum sauce, lime juice and zest together

To serve, place a sesame and poppy seed tuile disc in the bottom of a bowl. Add a large scoop of the ginger plum-ripple ice cream, then arrange your matchstick tuiles on top along with some fresh coriander and za’atar

Serve the drizzle in a small jug on the side and pour over liberally at the table