Ginger Ice Cream

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Ginger is to me what I suspect catnip is to cats. Love it! When I made this I actually increased the ginger. It turned out perfectly hot, sweet and creamy. Having said that, I wouldn't recommend amping up the ginger unless you're a commited "ginger-phyle."

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Delicious, however, it made barely 1 quart. I will make this again, but will allow the milk/cream mixture to cool much more before adding to the egg mixture. It was too hot and cooked the egg, so that most of the custard congealed and I tossed about 2 cups of clotted egg and ginger away after straining through the colander. Consequently, the custard was a bit thin; and likewise the ice cream. If I cool more first I suspect it will yield closer to 1 1/2 qt as suggested.

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YUMMY! Everyone loves it.

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I found the ginger to be perhaps a bit too powerful, but as an accompaniment to cake and cookies, very tasty. I happened to use lowfat milk to reduce some of the fat in the recipe; even then it was quite creamy.

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This ice cream is delicious with any fall dessert and for holidays year round. With the few ingredients, it is easy to make, although it takes a little time to make the custard and cool it. The first time we had this, my then 11 yr old son made it by himself and was the hit of Thanksgiving! We'll be having it again this year.