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This sophisticated ice cream both soothes the palate and reawakens it with the bite of fresh and candied ginger.

Martha Stewart Living, July/August 1996

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Yield:
Makes 1 quart
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Ingredients

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Directions

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  • Bring milk, cream, 1/2 cup sugar, fresh ginger, and salt to a gentle boil over medium heat; turn off heat.

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  • In the bowl of an electric mixer fitted with the whisk attachment, whisk egg yolks and remaining 1/2 cup sugar on medium-high speed until thick and fluffy, 3 to 5 minutes.

  • Add half the milk mixture to egg-yolk mixture; whisk to blend. Stir into milk in pan; cook over medium-low heat, stirring with a wooden spoon, until mixture coats back of spoon, 3 to 4 minutes.

  • Remove from heat, pour into a bowl, and place in an ice-water bath to chill, stirring often. Stir in candied ginger, vanilla, and lemon juice. Freeze in an ice-cream maker, following manufacturer's instructions. Serve topped with candied ginger strips, if desired.

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