To make the custard, combine the heavy cream, unsweetened almond milk, and allulose together in a saucepan. Place over a low heat and cook until the sweetener has dissolved and the mixture is warm.

Place three egg yolks into a small bowl, then temper them by adding a quarter-cup of the cream mixture to the egg yolks. Whisk rapidly, then add it all back into the saucepan and stir again to mix.

Turn the heat up slightly, and cook over a low-medium heat for 10 minutes, stirring occasionally. Remove the mixture from the heat, pour it into a large bowl, and allow to cool. Also, try and remember to stir it every now and then to avoid a skin forming.

When the mixture has cooled, add some vanilla extract. Grate some fresh peeled ginger directly into the bowl, together with any juices.

Cover and place the bowl in the fridge for at least 2 hours - overnight is fine.

After that time, pour it into an ice cream maker. Grind some black pepper into the maker as the mixture churns. Follow the manufacturer's instructions so that it is well-churned, then spoon it into a container and freeze for at least 4 hours before serving.