Ginger-Vanilla Bean Ice Cream

Makes about ten 1/2 cup servings

INGREDIENTS:
1 1/2 cup whole milk
1 1/2 cup heavy cream
1 whole vanilla bean (about 6 inches in length)
2 large eggs
2 large egg yolks
3/4 cup granulated sugar
1 tablespoon freshly grated ginger
1/4 teaspoon ground ginger
large pinch of kosher salt

DIRECTIONS:

1. Combine milk and heavy cream in medium saucepan. Use a chef knife to split vanilla bean in half lengthwise. Use the blunt edge of knife to scrape out "seeds". Stir seeds and bean pod into milk mixture. Bring mixture to a slow boil over medium heat. Reduce heat to low and simmer for 30 minutes, stirring occasionally.

2. Meanwhile, combine eggs, yolks, and sugar in a medium bowl. Use an electric standing mixer or hand held mixer on medium speed to whisk until the mixture is thick, smooth, and pale yellow, about 1 1/2 to 2 minutes.

3. Remove the vanilla bean pod from the milk mixture and make sure heat is off. Pour 1 cup of the hot liquid into a liquid measuring cup (or any vessel that pours easily). With the mixer on low speed, pour the hot liquid into the egg mixture in a slow steady stream. After thoroughly combined, pour the egg mixture, grated ginger, ground ginger, and salt back into the saucepan and stir to combine. Cook stirring frequently over medium heat until the mixture is thick enough to coat the back of a spoon. Transfer to a medium bowl and cover with a sheet of plastic wrap placed directly onto the custard, and chill completely.

4. Turn your ice cream machine on and pour the custard into the frozen freezer bowl and let mix until thickened, about 28 - 32 minutes.

** The easiest way to "peel" ginger is using the back of a regular kitchen spoon. Simply scrape the skin off - it's almost miraculous!

Recipe by Cristina Paul