2 cups cream
1 cup milk
2/3 cup sugar
3 tbsp. grated fresh ginger
1 cinnamon stick
1 whole clove
1/8 tsp. fine salt

  • bring to a simmer, then remove from heat, cover, and steep for 1 hour

4 egg yolks

  • whisk yolks in a medium bowl, then whisk in a third of the cream mixture
  • return to the pot and cook over low heat to 170°F
  • strain through a fine metal strainer, then cover and cool to room temperature
  • chill at least 4 hours
  • process mixture in an ice cream maker, then freeze to firm up

source: https://cooking.nytimes.com/recipes/1019570-ginger-ice-cream

8/4/24: the ice cream is good, but the ginger is too much and too hard. so i’m just removing it.