Chile Ginger Ice Cream

1. 1

   Place the cream, milk, salt, and 1 cup of the sugar in a sauce pot. Add the sliced ginger, lemongrass, and chiles. Heat the mixture over med-low heat, stirring frequently, until just simmering. Remove from heat and cover. Let it rest for 30 minutes.

2. 2

   Puree the mixture, chunks and all, in batches in a blender. Strain through a chinoise or other fine-mesh strainer.

3. 3

   Clean the pot and return the the strained mixture to it. Mix your egg yolks in a separate, heat-safe bowl. Whisk the last 1/2 cup of sugar into the yolks until it dissolves and the yolks are pale in color. Temper the eggs by gradually whisking in a couple cups of the strained puree. Whisk the egg mix back into the the sauce pot.

4. 4

   Cook over med-low heat, stirring constantly, until the mixture coats the back of a wooden spoon and leaves a clear streak when you run your finger through it.

5. 5

   Strain your ice cream base and chill it in the refrigerator (or ice bath if you're in a hurry). Churn to soft-serve consistency in an ice-cream maker.

6. 6

   Optional - finely chop crystallized ginger and fold into the ice cream.

7. 7

   Enjoy immediately or transfer the ice cream to air-tight plastic containers and place in the freezer until desired consistency is achieved.

No additional tips available.