Dessert
4 - 6 servings
15 minutes
20 minutes
Chef Mai Pham
2 cups Milk
2 cups Heavy Cream
1 cup Sugar
1 tablespoon Ginger Root, minced
1/2 teaspoon Salt
4 large Egg Yolks
1/3 cup Crystallized Ginger, chopped
1 teaspoon Vanilla Extract
1 teaspoon Lemon Juice
Combine the milk, heavy cream, sugar, fresh ginger, and salt and heat to just a simmer. Stir to dissolve the sugar. Remove from heat.
Beat the egg yolks until fluffy and pale yellow. Stirring constantly, add the egg yolks to the milk mixture and simmer until mixture slightly thickens and coats the back of a spoon, 5 to 7 minutes. Do not let the mixture boil.
Remove from heat and pour into a clean container. Let cool completely before adding the crystallized ginger, vanilla, and lemon juice. Stir well. Transfer to an ice cream maker and freeze according to manufacturers instructions.
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