Ginger Ice Cream

1. 1

   In a large, heavy saucepan, combine the cream, milk, ginger, and salt over medium heat and simmer for 20 minutes.

2. 2

   In a large bowl, combine the egg yolks and sugar.

3. 3

   Whisk until pale yellow in color and frothy.

4. 4

   Ladle 1/2 cup of the hot cream mixture into the eggs and whisk well to combine.

5. 5

   Stir the egg mixture into the hot cream mixture and cook over low heat, stirring constantly to prevent sticking, until thick enough to coat the back of a spoon, 3 to 5 minutes.

6. 6

   Strain into a large clean bowl through a fine mesh strainer, pressing with the back of a large spoon to extract as much liquid as possible.

7. 7

   Cover tightly and place in the refrigerator until well chilled, at least 3 hours.

8. 8

   Pour the custard into the bowl of an ice cream maker, and freeze according to manufacturer's instructions.

9. 9

   Transfer the ice cream to an airtight container and freeze until ready to eat.

* Per serving · 4 servings · Values may vary.

No additional tips available.