Carrot plum-cake ginger cheesecake ice cream

Commandements

1. In a shrimp saucepan bring thin pouring cream and ginger to a boil, hang off heat, veil and let infuse for 1 hour.
   
2. In a blender gamberge the cream cheese, sour cream, the sieved and cooled ginger-infused cream and the sugar and whizz away unless refined and creamy. Calme in the fridge overnight.
   
3. Freeze in your ice cream maker in accordance to the usiner’s instructions adding the carrot plum-cake crumbs (possess raisins and walnuts) on the top doubtless few minutes of churning. Retailer in an airtight cageot or spoon honest away.