Ginger Ice Cream

• 4 large egg yolks
• 1/2 cup sugar
• 1/4 cup coarsely grated peeled fresh gingerroot
• 2 tablespoons water
• 2 cups half-and-half
• 1 cup heavy cream
• 1 teaspoon vanilla
• 1/2 cup crystallized ginger*
• *available at some supermarkets and specialty foods shops.

1. In a large bowl lightly whisk yolks.
2. In a 3-quart heavy saucepan cook sugar, fresh gingerroot, and water over moderate heat, stirring occasionally, 5 minutes.
3. Add half-and-half and bring to a simmer.
4. Add hot half-and-half mixture to yolks in a slow stream, whisking, and pour into pan.
5. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170F.
6. (Do not let boil.)
7. Pour custard through a sieve into cleaned bowl and stir in cream and vanilla.
8. Cool custard.
9. Chill custard, its surface covered with plastic wrap, until cold, at least 3 hours, and up to 1 day.
10. Finely chop crystallized ginger.
11. Freeze custard in an ice-cream maker, adding crystallized ginger three fourths of way through freezing process.
12. Transfer ice cream to an airtight container and put in freezer to harden.
13. Ice cream may be made 1 week ahead.

egg yolks, sugar, fresh gingerroot, water, heavy cream, vanilla, crystallized ginger

Taken from www.epicurious.com/recipes/food/views/ginger-ice-cream-15703 (may not work)