Ginger Ice Cream

From The Ultimate Ice Cream book. Cooking time includes chilling time.

• Ready In: 4 hrs 20 mins
• Serves: 8
• Yields: 1 quart

Ingredients

• 3⁄4 cup sugar
• 3  large eggs
• 2  teaspoons cornstarch
•  one 4 inch piece fresh ginger, peeled
• 1  cup milk
• 1 1⁄2 cups heavy cream
• 1⁄2 teaspoon vanilla extract
• 2  tablespoons  finely chopped crystallized ginger

Directions

1. In a mixing bowl, beat the sugar into the eggs until thickened and pale yellow. Beat in the cornstarch. Set aside.
2. Slice the ginger into 1/2 inch pieces and combine with the milk in a heavy saucepan. Bring to a boil, then remove from the heat, cover and let steep for 15 minutes.
3. Remove the ginger with a slotted spoon and slowly beat the warm milk into the eggs and sugar. Pour the entire mixture back into the pan and place over low heat.
4. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble.
5. Remove from the heat and pour the hot ginger custard through a strainer into a large, clean bowl.
6. Allow the custard to cool slightly, then stir in the cream and vanilla.
7. Cover, and refrigerate until cold or overnight.
8. Freeze according to manufacturer's instructions, adding the crystallized ginger to the machine when the ice cream is semifrozen.