In a pan simmer water, sugar and fresh ginger for 3-4 minutes, stirring occasionally. Set aside to cool for 5 minutes.

 In another pan, warm milk and cream, remove from stove and stir in remaining sugar and the syrup. Set aside for 15 minutes to let flavours blend. Then strain ginger solids from milk mixture.

 Whisk in the egg yolks and crystallized ginger. Return to heat . Heat gently, stir constantly until it becomes a thin custard. Don’t allow it to boil. Cool mixture and freeze according to instructions.