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1
Cut the ginger in half lengthwise (making it more stable for slicing), and then cut it into thin slices.
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2
Place the ginger in a medium, nonreactive saucepan.
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3
Add enough water to cover the ginger by about 1/2 inch (2 cm), and bring to a boil.
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4
Boil for 2 minutes, then drain, discarding the liquid.
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5
Return the blanched ginger slices to the saucepan, then add the milk, 1 cup (250 ml) of the cream, sugar, and salt.
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6
Warm the mixture, cover, and remove from the heat.
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7
Let steep at room temperature for 1 hour.
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8
Rewarm the mixture.
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9
Remove the ginger slices with a slotted spoon and discard.
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10
Pour the remaining 1 cup (250 ml) heavy cream into a large bowl and set a mesh strainer on top.
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11
In a separate medium bowl, whisk together the egg yolks.
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12
Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
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13
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
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14
Pour the custard through the strainer and stir it into the cream.
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15
Stir until cool over an ice bath.
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16
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturers instructions.
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17
To make LemonFresh Ginger Ice Cream, grind the zest of 2 lemons with the sugar in a blender or food processor and warm it with the milk.
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18
Make Ginger and Candied Lemon Ice Cream by draining a handful of Candied Lemon Slices (page 214), coarsely chopping them, and folding them into the just-churned ice cream.
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19
For Ginger-Gingersnap Ice Cream, mix in one recipe of Speculoos (page 208).
