Ginger Ice Cream

Ingredients:

• 2 1/2 cups heavy cream
• 1/2 cup half and half
• 1 vanilla bean, split lengthwise and seeds scraped
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 4-inch piece ginger root, peeled and coarsely chopped
• 6 eggs

Instructions:

• In a medium saucepan combine the cream, half and half, vanilla bean seeds 1/2 cup of the granulated sugar, vanilla extract and ginger. Bring to a boil, turn off the heat and let sit for 1 hour.

• In a small bowl, combine the eggs and the remaining 1/2 cup sugar and beat to a homogeneous consistency.

• Bring the cream-ginger mixture back to a boil and turn the heat off. Immediately strain and whisk a third of the cream mixture into the egg-sugar mixture and then immediately whisk the egg mixture back into the remaining cream mixture.
• Chill the mixture over an ice water bath.

• Churn the chilled mixture in an ice cream machine according to the manufacturer's directions (30 minutes to 1 hour).