Ginger Ice Cream
- 2 cups heavy cream
- 1 cup whole milk
- ⅔ cup granulated sugar
- 3 tablespoons grated fresh ginger
- 1 cinnamon stick
- 1 whole clove
- ⅛ teaspoon fine sea salt
- 4 large egg yolks
- ⅓ cup candied ginger, finely chopped, plus more for garnish if you’d like
- In a medium pot, combine cream, milk, sugar, ginger, cinnamon, clove and salt. Bring to a simmer over medium heat, then cover, remove from heat, and let steep for 1 hour.
- In a medium bowl, whisk the yolks. Whisking constantly, slowly whisk about a third of the cream into the yolks, then whisk yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
- Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to the manufacturer’s instructions, adding the candied ginger during the last few seconds of churning. Serve directly from the machine for soft serve, or store in freezer until needed. Serve topped with extra candied ginger if desired.