Place the egg whites in a large bowl and whisk with an electric hand whisk on maximum speed until soft peaks and like cloud. Gradually add the sugar, a dessertspoon at a time, still whisking on maximum speed, until shiny and glossy.

In a separate bowl, whisk the cream to soft peaks, then stir in the egg yolks.

Carefully fold the egg whites into the egg yolk mixture with a metal spoon until smooth.

Stir in the chopped ginger, then spoon into a freezer container and freeze overnight.

Scoop the ice cream into glasses or pots, and serve with some chopped stem ginger and a little syrup on top.

Mary’s Tips: Can be made up to 1 month ahead and kept in the freezer.