200g of stem ginger, chopped, plus the syrup from the jar
200ml of whole milk
4 large egg yolks
100g of sugar
400ml of double cream
To begin, make the ice cream. Gently heat the milk in a saucepan and set aside. Prepare an ice bath by placing a medium bowl, enough to hold 2.5 litres of liquid, over a larger bowl partially filled with ice water.
Place a strainer over the smaller bowl and set aside.
In a separate bowl, whisk together the egg yolks and sugar until the mixture is pale yellow and the sugar has dissolved. Gradually pour the warmed milk into the yolk mixture, whisking constantly.
Pour the mixture back into the same saucepan you used to warm the milk. Cook fo 3 to 5 minutes, constantly stirring, until the custard thickens and coats the back of a wooden spoon.
Strain the custard into the top bowl of the ice bath to stop the cooking process. Add the double cream and stir over the ice bath until cool. Add the stem ginger syrup and chopped ginger.
Cover tightly with cling film and chill the mixture. Churn in an ice cream maker or freeze until set.
To make the banana fritters, mix the flour with half of the cold sparkling water to create a smooth paste. Stir in the melted butter.
Whisk in the sugar and Chinese five spice until well-incorporated, then add the other half of the sparkling water. Reserve
Heat some vegetable oil in a wok to 180°C.
Peel the bananas and cut into lengthways before cuttting each half into 3 horizontally.
In small batches, dip the banana slices into the batter then gently lower into the hot oil and fry until golden brown. Remove and drain on kitchen towel.
Drizzle with ginger syrup or honey, dust with sesame seeds and serve with ginger ice cream.