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Ginger Ice Cream
from 125 Best Ice Cream Recipes
by Marilyn Linton and Tanya Linton

Ginger is a fiery, feisty spice that adds a refreshing kick to this vanilla-based ice cream. It's great plain, drizzled with chocolate sauce or topped with fruit salad.

4 egg yolks 3/4 cup granulated sugar 2 cups whipping (35%) cream 2 cups milk 3/4 cup crystallized ginger, finely chopped 1/4 tsp. vanilla

For quick prep, use the Ginger People's baker's cut crystallized ginger chips.

In a bowl, whisk egg yolks with sugar until thickened and pale yellow. Set aside. In a medium saucepan over medium-low heat, bring cream, milk and ginger to a simmer. Gradually whisk into the egg mixture.

Return entire mixture to the saucepan. Cook over low heat, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon. Be careful not to let it boil. Strain into a clean large bowl. Let cool to room temperature.

Stir in vanilla. Cover and refrigerate until completely cold or overnight.

Stir cream mixture. Transfer to an ice cream maker and freeze according to manufacturer's instructions.

Serving suggestion: In a food processor or blender, puree 1 mango, pitted and peeled, with 1/4 cup of additional crystallized ginger. Spoon over Ginger Ice Cream and serve.