Bring the creams to the boil in small saucepan over a medium heat. Meanwhile, whisk together the sugar with the egg yolks and vanilla extract until pale and thick.
Pour the hot cream over the egg yolks and sugar once the cream has boiled and whisk simultaneously.
Transfer this mixture back to the saucepan and cook over a low heat stirring continuously with a wooden spoon until it thickens and coats the back of the spoon; usually 6-8 minutes.
Remove from the heat once thickened and place in a bowl of iced water, stirring until cold.
Once cold, stir in the ginger syrup. Transfer to an ice cream machine and churn until soft and thickened.
Place two scoops of the ice cream in each bowl and arrange a few slices of root ginger alongside.
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