Our older daughter saw my ice cream maker and decided she wanted me to make her ginger ice cream. As far as she knows, she can only buy it in the New England States. I never had heard of it. She went with DH and myself to the local Amish market in Williamstown, NJ and she bought crystallized ginger. I asked our daughter what color the ice cream was and she stated it was yellowish. So in order to turn the slurry yellowish without using food coloring, I decided to use egg yolks as I know they turn eggnog a yellowish color, plus it would help thicken the ice milk. The ice milk came about as a result of only having 1 cup of light cream in the house as well as 2% milk. I have my orders to make the recipe using all light cream, before next weekend. This recipe is for an electric ice cream maker.

Ingredients:

• 2/3 cup sugar
• 1 cup light cream
• pinch of salt
• 1 teaspoon vanilla extract
• 3 egg yolks
• 2 cups milk (2 cups light cream can be subbed to make a creamer ice cream)
• 1 teaspoon ground ginger
• 1/8 cup crystallized ginger pieces (optional)

Directions:

1. Pull tiny pieces of crystallized ginger off the larger pieces until you get the desired amount then set aside. (I tried chopping it, I tried freezing it, but it is similar to a gum drop, sticking to the knife and is just easier in the long run to pull apart.)
2. With a hand mixer, mix sugar, light cream, salt, ground ginger and vanilla extract together until well blended. (about 2 minutes).
3. Lightly whisk egg yolks with 1/2 cup of milk, then add them to the bowl.
4. Add remaining milk and mix until a uniform color.
5. Place slurry (milk mixture) into a refrigerator, cover it and chill it for at least 2 hours.
6. When ready to make the ice milk, follow the directions to your ice cream maker.
7. I have a Cuisinart Ice Cream maker, so once I take my frozen tub from the freezer, I put the machine together and turn it on.
8. Then I take the slurry from the refrigerator and poor it into the tub, scraping and residue out of the dish into the ice cream maker.
9. I set the timer for 15 minutes.
10. As it is churning, I pull apart the crystallized ginger (optional) so it isn't touching any other pieces.
11. After the timer goes off and the ice milk is thickened, I add the (optional) crystallized ginger to the ice milk and let it mix in for an additional 2-3 minutes.
12. Then I turn it off and scoop out the ice milk into a freezer container with lid and freeze for at least 6 hours.

Preparation Time: 20 minutes

Refrigeration Time of slurry: 2-hours minimum

Churning Time: 18 minutes

Freezing Time: Minimum 6-hours

Yield: 1.5 quarts