Ginger Ice Milk

• 2 cups water
• 1/3 cup (1/4-inch-thick) slices peeled fresh ginger
• 3 cups whole milk
• 2/3 cup sugar
• 1 vanilla bean, split lengthwise
• 2 large eggs, lightly beaten

1. Combine water and ginger in a small saucepan; bring to a boil. Drain. Combine ginger mixture, milk, and sugar in a medium saucepan. Scrape seeds from vanilla bean; add seeds and bean to milk mixture. Heat the milk mixture over medium-high heat to 180u0b0 or until tiny bubbles form around edge (do not boil). Remove from heat.
2. Place eggs in a large bowl. Gradually add hot milk mixture, stirring constantly with a whisk until blended. Let stand 15 minutes. Strain milk mixture through a sieve into pan; discard solids. Heat milk mixture over medium heat to 160u0b0, stirring constantly with a whisk. Cool completely. Pour mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions.

water, fresh ginger, milk, sugar, vanilla bean, eggs

Taken from www.myrecipes.com/recipe/ginger-ice-milk (may not work)