Crystallized Ginger Ice Cream
Adapted from Ice Creams and Sorbets
Makes approximately 1 quart

2 cups half-and-half
1/4 cup minced peeled fresh ginger
4 large egg yolks
2/3 cup sugar
1 cup heavy (whipping) cream
1 tsp. vanilla
1/3 cup chopped crystallized ginger

Prepare a large bowl of ice water.

In the top of a double boiler (or in a heatproof bowl set over a pan of water), heat the half-and-half and fresh ginger over simmering water until steaming.  Remove from the heat and steep for 15 minutes.  In a bowl, whisk the egg yolks until blended, then whisk in the sugar.  Whisk in about half of the hot half-and-half and pour the yolk mixture into the pan of half-and-half.  Stir and cook over simmering water until the custard coats the back of a spoon ,about 10 minutes.  Immediately place the custard pan (or bowl) in the ice water bath and stir the custard occasionally until it cools to room temperature.  Strain the custard into a container and discard the ginger.  Stir in the cream and vanilla, cover and refrigerate until thoroughly chilled, about 3 hours.  (DT: Mine was chilled in one hour.)

Freeze in an ice cream maker according to manufacturer’s instructions.  When the ice cream is almost frozen, add the crystallized ginger and churn until blended in, about 15 seconds more.  Transfer to a container, cover, and freeze until firm, about 2 hours.