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1
Warm the milk in a 2-quart heavy-duty saucepan over medium heat until small bubbles form around the edges.
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2
Whip together the sugar, egg yolk and salt in the bowl of an electric stand mixer with the wire whip attachment or in a large mixing bowl using a hand-held mixer on medium speed until the mixture is very thick and pale yellow and holds a slowly dissolving ribbon when the beater is lifted.
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3
Ladle half of the hot milk into a liquid measuring cup, then slowly pour it into the egg yolk mixture, whisking constantly to blend well.
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4
Pour this egg mixture into the remaining milk in the saucepan.
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5
Stir in the candied ginger puree.
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6
Whisk the mixture constantly until it is thick enough to coat a spoon or registers 185 degrees F. on a candy thermometer.
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7
Immediately remove the thermometer and pour the ice cream custard into a 2-quart bowl.
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8
Add the cream and vanilla and stir to blend thoroughly.
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9
Cover the bowl tightly with plastic wrap to prevent a skin from forming on top and cool to room temperature.
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10
Refrigerate the ice cream custard for several hours, or until it is cold.
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11
Process the ice cream custard in an ice cream maker, following the manufacturers instructions.
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12
When the ice cream is half frozen, stir in the finely chopped crystallized ginger.
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13
Freeze the ice cream in a tightly covered container for at least 30 minutes.
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14
Using a 1-1/2 inch round ice cream scoop, place small scoops of ice cream in shot glasses, mini martini glasses or small bowls.
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15
Top each serving with a sliver or two of crystallized ginger.
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16
The ice cream custard can be made up to 3 days in advance and kept tightly covered in a bowl in the refrigerator before freezing in the ice cream maker.
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17
Keep ice cream in a tightly covered container in freezer for up to 2 weeks.
