In a large, heavy saucepan, combine the cream, milk, ginger, and salt over medium heat and simmer for 20 minutes.
2
In a large bowl, combine the egg yolks and sugar, and whisk until the mixture becomes frothy and turns a pale yellow color.
3
Ladle 1/2 cup of the hot cream mixture into the eggs and whisk well to combine.
4
Stir the egg mixture into the hot cream mixture and cook over low heat, stirring constantly to prevent sticking. Stir until thick enough to coat the back of a spoon - 3 to 5 minutes.
5
Strain into a large clean bowl through a fine mesh strainer, pressing with the back of a large spoon to extract as much liquid as possible.
6
Cover tightly and place in the refrigerator until well chilled; at least 3 hours.
7
Pour the custard into the bowl of an icecream maker and freeze according to manufacturer's instructions.
8
Transfer the icecream to an airtight container and freeze until ready to eat.
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