Ginger Ice Cream

Although I haven't made this I am meaning to make it soon to go with a Chinese meal. Recipe source: Bon Appetit (May 1982)

• Ready In: 30 mins
• Yields: 1 quart

Ingredients

• 2  cups milk
• 2  cups  whipping cream
• 4  slices  peeled fresh ginger (1/4-inch)
• 2⁄3 cup sugar
• 1  tablespoon  chopped preserved  ginger in syrup, drained

Directions

1. Combine milk, cream and ginger slices in saucepan over low heat.
2. When bubbles start to appear, stir constantly for 5 minutes.
3. DO NOT ALLOW MIXTURE TO BOIL.
4. Remove from heat and discard ginger slices.
5. Add sugar to mixture and stir until sugar dissolves.
6. Cool to room temperature.
7. Stir in chopped ginger.
8. Refrigerate until mixture is very cold.
9. Transfer mixture to ice cream maker and process according to manufacturer's directions.
10. Freeze in freezer or serve immediately.
11. If freezing let ice cream soften in refrigerator for 20 minutes before serving.