Kumquat Ice Cream

3/4 pound kumquats, thinly sliced and seeds removed
1 cup water
3/4 cup granulated sugar
1 1/4 cups heavy cream, whipped
1 piece of candied ginger, finely chopped (optional)

Put kumquats, water and sugar in a saucepan; simmer gently until the fruit is soft. This may take 30 minutes but check occasionally.

Puree the fruit with the liquid and let cool. Fold cream into the puree with the ginger, if used. Pour into a container, cover and freeze until firm, beating twice at hourly intervals.

About 30 minutes before serving, transfer the ice cream to the refrigerator. Serve decorated with twisted strips of orange peel and candied ginger.