Ginger Ice Cream - water

Method

• Simmer the water, sugar and ginger for 3-4 minutes in a saucepan, stirring occasionally to make a light syrup.
• Set aside and cool for 5 minutes.
• In another saucepan, scald the milk and cream.
• Remove from heat and stir in 1/3 cup sugar and the ginger syrup.
• Set aside for 15 minutes to let flavors blend.
• Strain the ginger solids from the milk mixture and discard.
• Whisk in the egg yolks and crystallized ginger.
• Return to heat, either in a double boiler or heat diffuser.
• Heat gently, stirring constantly, until the mixture becomes a thin custard. It will thicken slightly but should not be heated to a simmer or boil.
• Cool and prepare according to your ice cream maker instructions.