Ginger Ice Cream

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

• 3/4 cup sugar
• 3 large eggs
• 2 teaspoons cornstarch
• one 4 inch piece fresh ginger, peeled
• 1 cup milk
• 1 1/2 cups heavy cream
• 1/2 teaspoon vanilla extract
• 2 tablespoons finely chopped crystallized ginger

Recipe

• 1 in a mixing bowl, beat the sugar into the eggs until thickened and pale yellow. beat in the cornstarch. set aside.
• 2 slice the ginger into 1/2 inch pieces and combine with the milk in a heavy saucepan. bring to a boil, then remove from the heat, cover and let steep for 15 minutes.
• 3 remove the ginger with a slotted spoon and slowly beat the warm milk into the eggs and sugar. pour the entire mixture back into the pan and place over low heat.
• 4 stir constantly with a whisk or wooden spoon until the custard thickens slightly. be careful not to let the mixture boil or the eggs will scramble.
• 5 remove from the heat and pour the hot ginger custard through a strainer into a large, clean bowl.
• 6 allow the custard to cool slightly, then stir in the cream and vanilla.
• 7 cover, and refrigerate until cold or overnight.
• 8 freeze according to manufacturer's instructions, adding the crystallized ginger to the machine when the ice cream is semifrozen.