Ginger Ice Cream
2 egg yolks
2/3 cup preserved ginger, chopped
1 1/2 teaspoons vanilla extract
3 cups heavy cream
2 tablespoons flour
1/8 teaspoon salt
1 cup sugar
2 cups milk
In top of double boiler, mix together flour, salt, sugar, milk and
1 cup heavy cream. Cook, stirring, until hot and well blended.
beat egg yolks until creamy, then, while stirring vigorously, add
a few tablespoons of the hot mixture to the egg yolks. Then add
egg yolks and chopped ginger to hot mixture. Let stand for 5 min.
strain through sieve and cool. Lightly whip remaining 2 cups heavy
cream and add vanilla to cooled mixture. Churn-freeze.