|Granulated sugar||3 Ounce|
|3" stick cinnamon||1|
Top and tail gooseberries, then wash.
Dissolve sugar very slowly in 1/4-pint water over gentle heat, then add cinnamon stick and bring syrup to the boil.
Simmer for 3 — 4 minutes, then add gooseberries and cook until quite soft.
Remove stick of cinnamon and sieve fruit.
Leave sauce until cold before serving.
Cut crystallized ginger into spikes.
Turn ice cream block onto cold plate, then cut in half.
Spike with ginger and serve immediately with goose- berry sauce.