Cinnamon and ginger semifreddo

Method

1. Take the ice cream out of the freezer and soften at room temperature for 10 minutes. Meanwhile, roughly chop the stem ginger. Pulse the ice cream briefly in a food processor to soften it further.
2. Stir through the ginger, 2 tbsp of the syrup and the cinnamon, then fold in half the crushed biscuits. Freeze until ready to serve.
3. Scoop the semifreddo into bowls and serve with the remaining crushed ginger biscuits and a drizzle of ginger syrup.