White Chocolate and Fresh Ginger Ice CreamAbout 1 quart (1 liter)
3-inch piece (2 to 2 1/2 ounces) fresh ginger, unpeeled
2/3 cup (130 g) sugar
1 cup (250 ml) whole milk (semi-skimmed works fine)
1 cup plus 1 cup double cream (500 ml, total)
8 ounces (230 g) white chocolate, finely chopped
5 large egg yolks
1. Slice the ginger thinly, cover it with water in a medium saucepan, bring to a boil, and cook for 2 minutes. Drain away the water but return the blanched ginger to the pan. Add the sugar, the milk and 1 cup of heavy cream to the saucepan and re-warm the mixture.
Cover and steep for at least an hour, or until you are satisfied with the ginger flavor.
2. Put the chopped white chocolate in a large bowl.
3. In a separate bowl, whisk together the egg yolks, then gradually add some of the ginger-infused cream mixture, whisking constantly as you pour in the warm cream. Pour the warmed egg yolks back into the saucepan.
4. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula until the custard thickens enough to coat the spatula. Strain the custard into the white chocolate, and stir until the chocolate is completely melted. Discard the ginger. Add the remaining 1 cup of heavy cream and chill thoroughly. You can set the bowl over an ice bath to speed it up.
5. Chill mixture thoroughly, then freeze in your ice cream maker according to the manufacturer's instructions. If, like me, you don't have an ice cream maker, put the mixture in the freezer and get it out and stir every 30-45mins until it's too solid to stir anymore.
From
http://www.davidlebovitz.com/archives/2006/07/#000274. I found the recipe randomly when figuring out what to do with excess leftover egg yolks.