This custard makes both beautiful ice cream or a thick pouring custard to pair with any number of cakes or pies.
Ingredients
450 ml heavy cream
150 ml whole milk
1/4 cup candied ginger, minced
1/2 tsp ground ginger
1/2 tsp vanilla
120 g sugar
6 egg yolks
Method
Heat the cream, milk, vanilla, and gingers until the dairy is steaming but not boiling
When the dairy is hot, combine the yolks and sugar and whisk until evenly combined
With a ladle slowly drizzle the hot dairy into the eggs while whisking vigorously to temper the yolks
Add enough dairy until the eggs are liquid-y and warm to the touch
Pour the egg base into the rest of the dairy, whisking the whole time
Cook the custard, over low heat, while stirring continuously until the custard is thick and holds the line when a finger is dragged across the back of the spoon
Transfer to a bowl
Cover with plastic wrap, pushing the plastic into the custard to prevent a skin from forming, and cool completely