Galangal Ice Cream

• 1 3/4 cups milk
• 1 1/4 cups heavy cream
• 1/2 cup sugar
• 1/2 cup finely chopped fresh galangal (about 3 ounces unchopped); available at Asian markets
• 6 large egg yolks

1. In a medium saucepan, combine the milk, heavy cream, sugar and galangal.
2. Bring to a boil, and immediately remove from the heat.
3. Allow the mixture to cool, then transfer to a covered container.
4. Refrigerate at least eight hours, or overnight, to infuse the flavor of the galangal.
5. Place the egg yolks in a medium bowl, whisk until blended, and set aside.
6. Return the galangal mixture to a saucepan over medium-high heat, bring to a simmer and reduce heat to low.
7. Slowly mix about a cup of the hot galangal mixture into the egg yolks.
8. Add the yolk mixture to the saucepan.
9. Cook over low heat, stirring slowly, until the custard has thickened enough to coat the back of the spoon.
10. Remove from the heat.
11. Strain the custard into a mixing bowl, and place in a container of ice water to cool.
12. When the custard is chilled, freeze in an ice cream maker, according to the manufacturer's instructions.

milk, heavy cream, sugar, fresh galangal, egg yolks

Taken from cooking.nytimes.com/recipes/10422 (may not work)