Galangal-Brown Sugar Ice Cream

• 2 cups heavy cream
• 2 cups whole milk
• 1 cup roughly chopped peeled galangal
• 3/4 cup plus 1/2 cup brown sugar
• 2 vanilla beans, split with a knife
• 6 large egg yolks

1. Bring the cream, milk, galangal, and 3/4 cup of the sugar to a simmer in a medium-large pot, stirring occasionally.
2. Scrape the seeds out of the vanilla beans and add to the cream mixture.
3. Meanwhile, whisk the remaining 1/2 cup sugar with the egg yolks.
4. When the cream mixture is hot, whisk about 1/2 cup of it into the yolks.
5. Add the tempered yolks to the remaining cream mixture and stir.
6. Pour the hot cream through a fine sieve into a bowl set over an ice bath (to prevent the yolks from overcooking).
7. Chill the ice cream base thoroughly and process in an ice-cream/gelato maker according to the manufacturers instructions.
8. Transfer to an ice cream container and freeze for at least 2 hours before serving.
9. Keeps for a month.

heavy cream, milk, peeled galangal, brown sugar, vanilla beans, egg yolks

Taken from www.cookstr.com/recipes/galangal-brown-sugar-ice-cream (may not work)