Ginger Ice Cream
2 cups milk
2 cups whipping cream
4 slices peeled fresh ginger (1/4-inch)
2/3 cup sugar
1 tablespoon chopped preserved ginger in syrup, drained
Combine milk, cream and ginger slices in saucepan over low
heat. When bubbles start to appear, stir constantly for 5 minutes. DO NOT
ALLOW MIXTURE TO BOIL. Remove from heat and discard ginger slices.
Add sugar to mixture and stir until sugar dissolves. Cool to
Stir in chopped ginger. Refrigerate until mixture is very
Transfer mixture to ice cream maker and process according to
Freeze in freezer or serve immediately.
If freezing let ice cream soften in refrigerator for 20
minutes before serving.