Spiced ginger beer float

Method

1. Begin with the syrup (see Make Ahead). Put all the ingredients in a small saucepan with 100ml water. Bring to a simmer and stir until the sugar has dissolved. Remove from the heat, cover and leave to cool completely.
2. Once completely cool, strain the syrup through a fine sieve into a small bottle or container. Store in the fridge.
3. To make the float, add 1 tbsp of the syrup to a tall glass. Pour in the ginger beer, then carefully put the scoop of ice cream on top. Decorate with squirty cream and a crumbled gingernut, if you like.