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1
In a saucepan over medium heat, heat the milk, heavy cream, and vanilla, stirring occasionally to make sure the mixture doesn?t burn or stick to the bottom of the pan.
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2
When the cream mixture reaches a fast simmer, turn off the heat and let sit 10 minutes to infuse the flavor.
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3
Meanwhile, whisk together the egg yolks and sugar.
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4
In a thin stream, whisk the cream mixture into the egg yolk mixture.
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5
Then pour the egg-cream mixture back into the saucepan.
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6
Heat over medium heat, stirring constantly with a wooden spoon.
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7
At 160 degrees, the mixture will give off a puff of steam.
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8
When the mixture reaches 180 degrees F it will be thickened and creamy, like eggnog.
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9
If you do not have a thermometer, test it by dipping a wooden spoon into the mixture.
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10
Run your finger down the back of the spoon.
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11
If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet.
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12
When it is ready, quickly remove it from the heat.
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13
Whisk in the mascarpone.
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14
Meanwhile, in a bowl, put in 2 handfuls of ice cubes and add cold water to cover.
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15
Rest a smaller bowl in the ice water.
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16
Pour the cream mixture through a fine sieve or chinois (to remove the vanilla bean pieces) and into the smaller bowl.
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17
Chill until cool, about 1 hour, then stir in the crystallized ginger and continue according to the directions of your ice cream maker to freeze.
