Ginger Ice Cream

Directions

1. 1
   In a large, heavy saucepan, combine the cream, milk, ginger, and salt over medium heat and simmer for 20 minutes.
2. 2
   In a large bowl, combine the egg yolks and sugar.
3. 3
   Whisk until pale yellow in color and frothy.
4. 4
   Ladle 1/2 cup of the hot cream mixture into the eggs and whisk well to combine.
5. 5
   Stir the egg mixture into the hot cream mixture and cook over low heat, stirring constantly to prevent sticking, until thick enough to coat the back of a spoon, 3 to 5 minutes.
6. 6
   Strain into a large clean bowl through a fine mesh strainer, pressing with the back of a large spoon to extract as much liquid as possible.
7. 7
   Cover tightly and place in the refrigerator until well chilled, at least 3 hours.
8. 8
   Pour the custard into the bowl of an ice cream maker, and freeze according to manufacturer's instructions.
9. 9
   Transfer the ice cream to an airtight container and freeze until ready to eat.