Whisk together the egg yolks and syrup. Bring the milk, cream and glucose syrup to the boil. Beat the egg mixture into the warm milk mixture.
Strain through a fine sieve and add your chosen flavouring, but wait until the mixture has cooled completely before adding the chopped chocolate.
Freeze the ice cream in a mould measuring approx. 15 x 20 cm. If using an ice cream machine, churn the mixture, then pour it into the mould and smooth the surface. The ice cream should form a layer about 1.5 cm thick. If not using an ice cream machine, pour the mixture straight into the mould and freeze for at least 5 hours, stirring occasionally.
When the ice cream has set, cut out round ice cream discs using a cutter. Sandwich the discs between two gingerbread biscuits and serve.
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