Minced Ginger and Crystallized Ginger Chips give this silky, rich custard-based ice cream a nuanced spice flavor. You can make this ice cream up to a week ahead, but after that it will start to develop ice crystals.

ingredients

• 2 cups heavy cream or 2 cups full fat coconut milk
• 1 cup whole milk or 1 cup vegan heavy whipping cream
• ¾ cup sugar
• 1 tablespoon The Ginger People® Minced Ginger
• 1 teaspoon vanilla extract or vanilla bean extract
• 5 egg yolks
• Pinch of salt
• ½ cup The Ginger People® Crystallized Ginger Chips (Optional: Rinse to remove surface sugar)

directions

1. Freeze ice cream churn base according to manufacturer’s instructions.
2. In a medium sized pot over medium heat, mix cream, milk, sugar and salt. Warm for 5-7 minutes until bubbles form around the edges.
3. Stir in 1 tablespoon Minced Ginger and warm for 1-2 more minutes. Remove from heat and add vanilla extract or vanilla bean paste.
4. In a mixing bowl, whisk egg yolks.
5. Using a ladle or measuring cup with spout, slowly drizzle half of the cream mixture into the egg yolks while whisking vigorously. The constant whisking, combined with the slow stream of liquid will prevent your eggs from curdling.
6. Pour the custard back into the large pot with the remaining half of the cream mixture. Place over low heat.
7. Continuously stir the mixture with a rubber spatula for about 6-8 minutes, until the custard is thick enough to coat the back of a metal spoon. Using an instant-read thermometer, check to ensure that the custard has reached a temperature of 165°F (74°C).
8. Once it has reached the proper temperature, remove from heat and strain into a bowl. Refrigerate custard until completely chilled, about 4 hours or overnight.
9. Churn custard in your ice cream maker according to manufacturer’s instructions. Fold in Crystallized Ginger Chips and transfer to an airtight container. Freeze for at least four hours and up to 2 weeks.