Ginger Ice Cream
2 cups heavy cream (35%)
1 cup whole milk (3.5%)
4 egg yolks
⅔ cup sugar
3 tablespoons ginger powder
In a saucepan, combine the cream and milk and bring to a boil. Remove from heat and set aside.
In a bowl, whisk together the egg yolks, sugar and ginger powder.
Gradually add the warm cream mixture, whisking vigorously.
Pour the custard into a heavy saucepan and cook over low heat, whisking continuously until the custard is thick enough to coat the back of a wooden spoon.
Remove from heat, cover and let cool for at least one hour.
Pour the mixture into the bowl of an ice cream maker and freeze by churning for 20-25 minutes or according to instructions.
Transfer the ice cream to a container and store in freezer to harden for at least 4 hours before serving.
Pairs Well With
Ice cream with zing. Try it with classic homemade apple pie.