MELISSA CLARK'S GINGER ICE CREAM

Melissa Clark's Ginger Ice Cream image

Categories Egg

Number Of Ingredients 9

2 cups Heavy cream
1 cup Whole milk
2/3 cup Sugar, granulated
3 tablespoons Fresh ginger, grated
1 stick Cinnamon stick
1 clove Clove, whole
1/4 teaspoon Salt
4 Egg yolks
1/2 cup Candied ginger, chopped

Steps:

In a medium pot, stir together cream, milk, spices, salt, and sugar. Bring to simmer; remove from heat, cover and let steep 1 hour.
In a medium bowl, whisk egg yolks, and then, still whisking, add 1/3 the cream mixture. Pour this back into pot of cream. Bring to simmer over medium low heat, stirring, and cook until it coats the back of a spoon (about 170 on instant-read thermometer).
Strain through a fine sieve into a bowl. Let cool, then chill at least 4 hours or overnight.
Freeze in your ice cream freezer, adding candied ginger at the very end.
It can be eaten right away or packed and kept in freezer.