White Chocolate Ginger Shortbread Ice Cream Recipe

1. 1

   Bring half and half to a simmer in a heavy saucepan. Remove from heat, stir in ginger, and let steep covered for 30 minutes. Half and half may separate slightly but it won't affect the final ice cream.

2. 2

   In a bowl, whisk egg yolks and sugar together until they thicken and lighten in color. When ginger is done steeping, quickly whisk yolk mixture into saucepan. Cook on medium-low heat, stirring frequently, until custard coats the back of a spoon but a swiped finger leaves a clean line.

3. 3

   Strain custard into an airtight container. Add white chocolate chunks, and when melt, add salt to taste. Chill custard overnight and churn the next day according to manufacturer's instructions.

4. 4

   Preheat oven to 350u00b0F with a rack in the middle. Melt butter in a small saucepan, then add both sugars and salt until white sugar mostly dissolves. Stir in flour until mixture resembles a thick paste. Do not overmix.

5. 5

   Pat dough out on a sheetpan to 1/4 inch thickness and bake for 6 to 8 minutes, until shortbread is just set. Let cool, then crumble into mixed-size chunks. When ice cream is churned, stir in candied ginger and most of the crumble, reserving some for topping. Let ice cream chill in freezer for at least 2 to 3 hours before serving.

* Per serving · 4 servings · Values may vary.

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