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 room temperature.
Stir in chopped ginger. Refrigerate until mixture is very cold.
Transfer mixture to ice cream maker and process according to manufacturer’s directions.
Freeze in freezer or serve immediately.
If freezing let ice cream soften in refrigerator for 20 minutes before serving.