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To make the gingerbread, put the butter and syrups in a pan and heat until melted. Leave to cool, mix the milk and egg into the cooled syrups then fold syrup mixture into the dry ingredients. Bake in a lined, greased 22cm baking tin at 170 degrees celsius for 45mins.
For the ice cream, simmer the milk, cream, vanilla and caraway in a pan. Mix the egg yolks and sugar together then whisk into the milk mixture. Put in pan on heat and gently stir till mixture coats back of spoon. Churn in ice-cream machine for 30 mins then freeze.
To serve, cut a square of ginger cake, dust with icing sugar and add scoops of caraway ice-cream.
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