The addition of egg yolks makes this a custard that's incredibly rich with a nice ginger bite.
- 2 c. whole milk
- 2 c. heavy cream
- 1/2 c. chopped fresh ginger
- 8 egg yolks
- 1/2 c. sugar
Bring the milk, cream and ginger to simmer in a saucepan. Cover the pan and let it rest for 20 minutes. Bring the mixture to a simmer again. Strain it into a medium bowl and discard the ginger.
Whisk the yolks and sugar in a large bowl until they are a pale yellow color. Gradually whisk the egg mixture into the milk mixture. Return the mixture to the saucepan and stir over medium heat until the custard thickens and leaves path on the back of the spoon when a finger is drawn across, about 4 minutes (do not boil). Strain the custard into a clean bowl. Chill the mixture for about 2 hours.
Process the custard in an ice cream maker according to the manufacturer’s instruction. Transfer the custard to a covered container and freeze it until firm.
- Yields: about 1 quart
- Preparation Time: about 3 hours, plus freezing
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