Ginger Ice Cream

Directions

1. 1
   Combine the ginger and milk in a saucepan over medium-high heat and bring just to a boil, stirring.
2. 2
   Cover and let sit for about 10 minutes.Meanwhile, with a whisk or an electric mixer, beat the yolks and sugar together until thick and slightly lightened in color.
3. 3
   Strain the milk, then stir about 1/2 cup of it into the yolk mixture and beat.
4. 4
   Stir the warmed egg mixture back into the milk and return to the pan.
5. 5
   Heat, stirring constantly, until thick, 10 minutes longer.
6. 6
   The mixture is ready when it thickly coats the back of a spoon and a line drawn with your finger remains intact.
7. 7
   Cool in the refrigerator, then stir in the candied ginger and freeze in an ice cream machine according to the manufacturers directions.
8. 8
   Omit the ginger and heat the milk with 1 tablespoon green tea powder (matcha).