Ingredients
1 cup milk
3 cups heavy cream
1 cup sugar
1 tablespoon freshly grated ginger
Pinch of salt
6 large egg yolks
1/3 cup finely chopped candied ginger, plus more for garnish
1 teaspoon pure vanilla extract
1/2 teaspoon fresh lemon juice
Preparation
Bring milk, cream, 1/2 cup sugar, fresh ginger, and salt to a gentle boil over medium heat; turn off heat.
In the bowl of an electric mixer fitted with the whisk attachment, whisk egg yolks and remaining 1/2 cup sugar on medium-high speed until thick and fluffy, 3 to 5 minutes.
Add half the milk mixture to egg-yolk mixture; whisk to blend. Stir into milk in pan; cook over medium-low heat, stirring with a wooden spoon, until mixture coats back of spoon, 3 to 4 minutes.
Remove from heat, pour into a bowl, and place in an ice-water bath to chill, stirring often. Stir in candied ginger, vanilla, and lemon juice. Freeze in an ice-cream maker, following manufacturer’s instructions. Serve topped with candied ginger strips, if desired.
