Candied ginger is so good I can eat it by the handful. Its chewy texture is a great foil for the smooth, melt on your tongue feel of this spicy ice cream. What a great way to end to a meal, either on its own or paired with warm Indian pudding or apple pie.
2 quarts (2 L)
½ cup roughly chopped ginger
3 cups milk
1 cup sugar
2 cups heavy cream
1 tsp vanilla extract
½ cup candied ginger, finely chopped
Pour the milk into a saucepan, add the chopped ginger and sugar, heat until steaming. The milk will just start to foam on the surface. Remove from the heat and steep for 30 minutes.
Return the saucepan to the burner, and heat until it steams.
Put the yolks in a stainless steel bowl. Gradually pour or ladle the heated milk into the eggs whisking all the while to temper them.
Place the bowl over a pot of simmering water to serve as a double boiler. Cook the custard, stirring occasionally, until it coats the back of a spoon. If you draw a line across the custard on the back of the spoon, it will stay. A digital thermometer will register 170° F (77° C).
Strain the custard through a wire strainer into a refrigerator dish, add the vanilla extract, stir to combine. Cover and refrigerate until it reaches 40° F (4.5° C), or refrigerator temperature.
Whip the heavy cream to soft peaks and fold into the chilled custard. Pour the mixture into your ice cream freezer and freeze per manufacturer’s instructions. It will take about 25 minutes to freeze.
When it is thickened and clings to the paddle add the chopped, candied ginger and run the machine long enough to mix it in.
It will be like soft serve ice as it comes out of the machine, and requires several hours to firm up. Spoon the ice cream into a container and store in your household freezer until needed.