This recipe is from The Nantucket Holiday Table
(Chronicle Books, 2000)
By Susan Simon

Makes 1 ½ pints

2 cups
heavy cream
1 cup
whole milk
1 2-inch piece
fresh ginger, cut into thin slices and crushed
¾ cup
  3 egg yolks
  ¼ cup finely diced crystallized ginger
  1. In a heavy-bottomed non-reactive saucepan over low heat, combine the cream, milk and fresh ginger. Bring to a low simmer and cook for 15 to 20 minutes to thoroughly infuse the cream with the ginger. Add the sugar and stir until dissolved.
  2. Whisk the egg yolks in a large bowl. Strain in about 1/3 of the hot cream mixture and quickly whisk. Strain in the rest of the liquid. Use the back of a wooden spoon to press the ginger through the strainer. Return to the saucepan. Cook over medium heat, stirring constantly, until the mixture coats the back of a spoon, 5 to 7 minutes.
  3. Strain the mixture into a clean bowl. Set the bowl in a larger bowl of ice water and let cool, stirring occasionally. Remove the bowl from the ice water, cover with plastic wrap, and refrigerate for at least 8 hours, preferably overnight.
  4. Add the chilled cream to your ice cream maker. Follow the manufacturer’s directions to freeze.

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