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1
In a large saucepan over medium heat, add the milk, heavy cream, and vanilla, stirring often to prevent the bottom from burning.
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2
When the cream mixture is boiling, turn off the heat, cover and allow to sit 15 minutes to enhance the flavor.
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3
Meanwhile, whisk together the egg yolks and sugar until well blended.
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4
In a thin stream, whisk the cream mixture into the egg yolk mixture.
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5
Then pour the egg-cream mixture back into the saucepan.
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6
Heat over medium heat, stirring constantly with a wooden spoon.
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7
At 160 degrees, the mixture will give off a puff of steam.
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8
When the mixture reaches 180 degrees F it will be thickened and creamy, like eggnog.
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9
Or dip a wooden spoon into the mixture.
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10
Run your finger down the back of the spoon.
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11
If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet.
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12
When it is ready, remove it from the heat right away.
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13
Add the mascarpone, and whisk or stir until smooth and well combined.
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14
Meanwhile, in a large bowl, add 1 cup of ice cubes and cover with cold water.
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15
Rest a smaller bowl in the ice water.
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16
Pour the cream mixture through a fine sieve into the smaller bowl in order to remove the vanilla pieces.
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17
Refrigerate until cold, 1 to 1 1/2 hours, then add the crystallized ginger if using, and mix well.
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18
Freeze according to the directions of ice cream maker.
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19
Serve or transfer into a plastic container, cover and freeze until ready to use.
