Brown Sugar-Ginger Ice Cream

1. 1

   Whisk yolks, both sugars and salt in medium bowl to blend.

2. 2

   Bring cream and milk to simmer in medium saucepan.

3. 3

   Gradually whisk hot cream mixture into yolk mixture.

4. 4

   Return to saucepan.

5. 5

   Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil).

6. 6

   Transfer custard to medium bowl.

7. 7

   Whisk in vanilla and ginger.

8. 8

   Chill at least 4 hours or overnight.

9. 9

   Process custard in ice cream maker according to manufacturer's instructions.

10. 10

    Transfer ice cream to covered container and freeze.

11. 11

    (Can be made 1 week ahead.

12. 12

    Keep frozen.)

* Per serving · 4 servings · Values may vary.

No additional tips available.