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1
Combine the ginger and milk in a saucepan over medium-high heat and bring just to a boil, stirring.
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2
Cover and let sit for about 10 minutes.Meanwhile, with a whisk or an electric mixer, beat the yolks and sugar together until thick and slightly lightened in color.
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3
Strain the milk, then stir about 1/2 cup of it into the yolk mixture and beat.
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4
Stir the warmed egg mixture back into the milk and return to the pan.
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5
Heat, stirring constantly, until thick, 10 minutes longer.
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6
The mixture is ready when it thickly coats the back of a spoon and a line drawn with your finger remains intact.
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7
Cool in the refrigerator, then stir in the candied ginger and freeze in an ice cream machine according to the manufacturers directions.
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8
Omit the ginger and heat the milk with 1 tablespoon green tea powder (matcha).
