Serves 4-6 Ingredients 225 ml (1 cup) light (single) cream 45 ml (3 tbs.) CAMP 100% Pure Maple Syrup 60 g (4 tbs.) confectioners' (icing) sugar 10 ml (2 tsp.) vanilla extract (essence) 175 ml (3/4 cup) heavy (double) cream 100 ml (1/2 cup) milk 10 ml (2 tsp.) white rum (optional) 225 g (1 cup) stem ginger, drained and finely chopped Maple and Ginger Ice Cream
	Method Whisk the heavy (double) cream and CAMP 100% Pure Maple Syrup until stiff. Gently heat the light (single) cream, vanilla extract (essence), confectioners' (icing) sugar and milk in a heavy saucepan, stirring continuously until sugar is dissolved, then stir in the heavy (double) cream mixture. Pour into a container and freeze for approximately 2 hours until mushy. Turn into a chilled bowl, beat with a whisk, and add the finely chopped ginger and rum (optional). Return to the container and freeze until firm. Serve with CAMP 100% Pure Maple Syrup.