Ingredients

• 4 large egg yolks
• ½ cup granulated sugar
• 1 ½ cups whole milk
• 1 ½ cups heavy cream
• ¼ cup minced fresh ginger
• ¼ cup candied ginger, very finely chopped

Instructions

1. In a medium bowl, whisk the egg yolks and granulated sugar until pale yellow.
2. In a medium saucepan over medium heat, combine whole milk, heavy cream, and minced fresh ginger; bring to a gentle simmer.
3. Once the mixture begins to bubble, remove from heat and slowly pour into the egg yolk mixture, whisking constantly.
4. Return the egg-milk mixture to the saucepan over low heat. Stir constantly until thickened enough to coat the back of a spoon (5-7 minutes).
5. Pour the ice cream base through a fine mesh sieve, discarding solids.
6. Place the base in a bowl, cover with plastic wrap touching the surface to prevent a skin from forming, and refrigerate to chill. Or it pour into the ice cream bowl and select the Cool Only mode to chill.
7. Once fully chilled, select the Ice Cream mode and churn until soft-serve consistency is reached.
8. Add chopped candied ginger and churn until fully incorporated, until the mode ends.
9. Transfer the ice cream to a loaf pan, wrap tightly with plastic wrap, and freeze for at least 4 hours or until firm. Then scoop and enjoy.