Chile Ginger Ice Cream

• 5 cups heavy cream
• 2 1/2 cups whole milk
• 1/2 teaspoon salt
• 1 1/2 cups sugar
• 12 egg yolks
• 8 ounces fresh ginger, peeled and sliced thinly
• 2 stalks lemongrass, trimmed, cut into 2" lengths, crushed with the back of a knife blade
• 4 Thai bird chiles, halved - do not remove seeds or ribs
• 1 cup crystallized ginger, finely chopped (optional)

1. Place the cream, milk, salt, and 1 cup of the sugar in a sauce pot. Add the sliced ginger, lemongrass, and chiles. Heat the mixture over med-low heat, stirring frequently, until just simmering. Remove from heat and cover. Let it rest for 30 minutes.
2. Puree the mixture, chunks and all, in batches in a blender. Strain through a chinoise or other fine-mesh strainer.
3. Clean the pot and return the the strained mixture to it. Mix your egg yolks in a separate, heat-safe bowl. Whisk the last 1/2 cup of sugar into the yolks until it dissolves and the yolks are pale in color. Temper the eggs by gradually whisking in a couple cups of the strained puree. Whisk the egg mix back into the the sauce pot.
4. Cook over med-low heat, stirring constantly, until the mixture coats the back of a wooden spoon and leaves a clear streak when you run your finger through it.
5. Strain your ice cream base and chill it in the refrigerator (or ice bath if you're in a hurry). Churn to soft-serve consistency in an ice-cream maker.
6. Optional - finely chop crystallized ginger and fold into the ice cream.
7. Enjoy immediately or transfer the ice cream to air-tight plastic containers and place in the freezer until desired consistency is achieved.

heavy cream, milk, salt, sugar, egg yolks, ginger, stalks lemongrass, bird chiles, ginger

Taken from food52.com/recipes/37378-chile-ginger-ice-cream (may not work)