CINNAMON−GINGER ICE CREAM
- Servings: 2.5 cups
- Cinnamon−Ginger Ice Cream
- 1 pint half−and−half or light cream
- 3 egg yolks
- 2/3 cup granulated sugar
- Dash salt
- 1/4 teaspoon ground cinnamon
- 1/4 cup diced candied ginger
- Scald half−and−half.
Mix together egg yolks, sugar, salt and cinnamon in the top of a double boiler; set over simmering
water. Slowly pour in scalded half−and−half, whisking constantly. Whisk over low heat until mixture is
slightly thickened and smooth, about 10 minutes. Remove from heat and let cool completely.
Process ice cream in ice cream machine, adding ginger when mixture is slushy.