Ginger ice cream with candied ginger pieces

Ingredients for 6 servings:

• 85 g fresh ginger
• 250 ml milk
• 500 ml cream
• 150 g sugar
• 1 pinch of salt
• 5 egg yolks
• 2 tbsp candied ginger, finely chopped

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 13 hours 20 minutes

Cut the fresh ginger (it doesn’t need to be peeled) into thin slices. Bring to a boil in the milk and cream, let it bubble several times, and let it steep, ideally overnight. Then remove the ginger slices and bring the cream mixture back to a boil. Beat the egg yolks with the sugar and a pinch of salt until frothy. Slowly pour in the hot cream mixture, whisking vigorously. Then heat in a double boiler until the mixture begins to thicken (pull it apart to form a rose). Pour it into the ice cream maker. As soon as the mixture is almost frozen, add the finely chopped candied ginger cubes and mix in. A caramel sauce goes very well with it. Tip: Ginger pickled in syrup works best. If you only have sugar-coated ginger available, rub off any sugar crystals on the surface before chopping it and sprinkling it in.