Ginger Ice Cream

• 2 ounces fresh ginger, peeled and roughly chopped
• 2 cups milk or half-and-half
• 6 egg yolks
• 1/2 cup sugar
• 1/2 cup minced candied (crystallized) ginger

1. Combine the ginger and milk in a saucepan over medium-high heat and bring just to a boil, stirring.
2. Cover and let sit for about 10 minutes.Meanwhile, with a whisk or an electric mixer, beat the yolks and sugar together until thick and slightly lightened in color.
3. Strain the milk, then stir about 1/2 cup of it into the yolk mixture and beat.
4. Stir the warmed egg mixture back into the milk and return to the pan.
5. Heat, stirring constantly, until thick, 10 minutes longer.
6. The mixture is ready when it thickly coats the back of a spoon and a line drawn with your finger remains intact.
7. Cool in the refrigerator, then stir in the candied ginger and freeze in an ice cream machine according to the manufacturers directions.
8. Omit the ginger and heat the milk with 1 tablespoon green tea powder (matcha).

ginger, milk, egg yolks, sugar, candied

Taken from www.epicurious.com/recipes/food/views/ginger-ice-cream-386511 (may not work)