White Chocolate Ginger Ice Cream

1. 1

   Peel and slice the ginger very thinly.

2. 2

   Cover with water, bring to a boil, and cook 2 minutes.

3. 3

   Discard the water, but keep the ginger in the pan.

4. 4

   Add sugar, milk and 1 cup of the heavy cream.

5. 5

   Bring up to a simmer, then turn off heat, cover, and steep until you are happy with the intensity of ginger flavor, at least one hour.

6. 6

   Whisk the egg yolks in a large bowl.

7. 7

   Add the cream, a few spoonfuls at a time, until about 1/3 of the cream had gone into the egg yolks.

8. 8

   Pour the now-warm egg yolks into the saucepan.

9. 9

   Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon.

10. 10

    Pour custard through a strainer onto white chocolate in a large bowl.

11. 11

    Discard contents of strainer.

12. 12

    Stir until chocolate is fully melted.

13. 13

    Add remaining 1 cup of cream.

14. 14

    Chill over ice bath or in refrigerator until thoroughly cold.

15. 15

    Churn in your ice cream maker according to manufacturer's instructions.

16. 16

    Freeze at least 2 hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.