stem ginger 3,
finely grated, plus syrup from the jar
Remove the ice cream from the freezer for 10 minutes to soften. Lightly oil 8 x 150ml freezable pudding moulds and line with a few sheets of clingfilm, smoothing it out so it doesn’t crease the bombes too much when you tip them out.
Whizz the biscuits to crumbs in a food processor, add the melted butter and briefly whizz again.
Fold the stem ginger and 2 tbsp syrup into the ice cream in a large bowl, and divide the mix between the moulds, leaving 1/2cm space at the top.
Spoon over a layer of the buttery biscuit crumbs, and smooth over with the back of a spoon to pack it in.
Cover with more clingfilm and freeze until solid (about 3 hours). To serve, turn the bombes out of the moulds and top with a few pieces of crystalized ginger, and a drizzle more ginger syrup, if you like.