Whisk the thick cream and maple syrup or organic syrup until stiff.
Gently heat the thin cream, vanilla essence, icing sugar, and milk in a heavy saucepan, stirring continuously until sugar is dissolved, then stir in the thick cream.
Pour into a container and freeze for approximately 2 hours until mushy. Turn into a chilled bowl, beat with a whisk, and add the finely chopped ginger and rum (optional).
Return to the container and freeze until firm. Serve with 100% pure maple syrup or organic syrup.