* 1.5 cups whole milk
  * 1.5 cups cream
  * 1/2 cup fresh ginger root, peeled and finely chopped
  * 1 tsp ground ginger
  * 1/2 cup white sugar
  * 4 large egg yolks at room temperature
  * 1 tsp vanilla extract
  * pinch kosher salt
  * 1/4 candied ginger, finely chopped

  - Place milk, cream, 1/4 cup sugar, ginger, and ginger root in a small pan and cook over low heat, whisking now and then, until warm (175F).  Set aside for 1 hour, then strain out the solids.  Keep 2 tsp of the ginger root.
  - Whisk egg yolks, 1/4 cup sugar, vanilla extract and salt in a small metal bowl until combined.  Temper with the milk mixture, then add to the saucepan and cook until thickened, about 185F.  Do not boil.  Strain out the solids.
  - Cool for 3 hours.
  - Add reserved ginger root back in.  Prepare in ice cream maker. Add candied ginger in the last 5 minutes of processing.



source: Ice Cream by Sally Sampson