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Ingredients
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Quantity
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Whipping cream
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2 cups
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Half and half
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1 cup
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Sugar
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½ cup
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Salt
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1 pinch
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Large egg yolks
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5
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Minced drained stem ginger in syrup
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1/3 cup
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Syrup from stem ginger
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2 tbsp
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Vanilla extract
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2 tbsp
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Mint springs
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Combine cream, half and half, sugar and salt in heavy medium
saucepan. Bring to simmer, stirring until sugar dissolves, about 8 minutes.
Whisk yolks in medium bowl to blend. Gradually whisk cream mixture into yolks.
Return to saucepan. Stir over medium heat until custard thickens and leaves
path on back of spoon when finger is drawn across, about 4 minutes; do not
boil. Strain custard into large bowl. Cool to room temperature. Stir stem ginger,
syrup and vanilla into custard. Cover and refrigerate until well chilled or
overnight.
Process custard mixture in ice cream maker according to
manufacturer's instructions. Freeze in covered container. (Can be prepared 2
days ahead. Let soften slightly in refrigerator if necessary.) Scoop ice cream
into bowls. Garnish with mint sprigs and serve.
Makes about 1 & ¼ quarts
