If yo uhave an icew cream maker, this recipe is really good and I have
made it numerous times:

12 egg yolks (save the whites for an omelet)
9oz. super fine sugar
1 pint whole milk
1 pint heavy cream
3 ½ oz chopped crystallized ginger


1. Place the egg yolks and sugar in an electric mixer and whisk
until pale and creamy. In a heavy saucepan, bring the milk and cream
to a boil. Remove from the heat. Temper the egg yolks by stirring a
few tablespoons of the boiled cream into them. Slowly pour cream into
the egg mixture in a steady stream, stirring constantly, and then
scrape down the sides.

2. Return the mixture to the pan and heat, stirring until the
custard coats the back of a wooden spoon. Do not allow the mixture to
boil.

3. Sieve into a bowl and add the ginger, then allow to cool.

4. Pour into an ice cream maker and churn. Store the ice cream in
a container and freeze.