|
In a medium saucepan combine the cream, 1/2 cup of
the granulated sugar, vanilla extract and ginger.
Bring to a boil, turn off the heat and let sit for
1 hour.
In a small bowl, combine the eggs and the
remaining 1/2 cup sugar and beat to a homogeneous
consistency.
Bring the cream-ginger mixture back to a boil and
turn the heat off. Immediately strain and whisk a
third of the cream mixture into the egg-sugar
mixture and then immediately whisk the egg mixture
back into the remaining cream mixture.
Chill the mixture over an ice water bath.
Churn the chilled mixture in an ice cream machine
according to the manufacturer's directions.
|
