| Pour
milk and cream into top half of a double-boiler placed over
water. Scrape seeds from vanilla bean into milk, adding bean.
Add chopped ginger. Bring to a simmer over medium heat, stirring,
until mixture comes to a gentle simmer and begins to thicken,
about 20 minutes.
In a
bowl, whisk together egg yolks and sugar until thick and smooth.
Slowly
whisk in 1 cup of hot cream mixture, stirring constantly.
Pour this mixture back into cream mixture in double-boiler,
stirring constantly. Cook over medium heat until mixture thickens
and coats the back of a spoon, about 15 minutes. Strain through
a fine sieve, removing vanilla bean and ginger. Cool mixture
completely, then transfer to a covered bowl and refrigerate
overnight.
Pour
mixture into an ice cream maker and process, about 30 minutes
for "soft-serve" style ice cream. Add 2 tbsp. of the crystallized
ginger and stir.
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