White Chocolate Ginger Ice Cream
About 1 quart
2-inch piece fresh ginger
½ cup sugar1 cup milk
1 t. vanilla extract
2 cups heavy cream - divided
4 ounces white chocolate, chopped
1. Slice the ginger into very thin rounds, cover it with 1 cup of the heavy cream in a medium saucepan, bring to a simmer, then turn the heat off. Add the sugar and stir to combine. Let steep for at least 30 minutes, preferably in the fridge to cool it off.
2. Put the chopped white chocolate in a large bowl. Warm up the other cup of heavy cream until very warm but do not simmer or boil. Pour over the chocolate and stir to melt the chocolate. Add the cup of milk to this mixture and then stir in the vanilla. Put this in the fridge too.
3. After the two mixtures have cooled, strain the ginger cream mixture through a sieve into the white chocolate cream. Discard the ginger. Put the combined mix into an ice cream maker and then freeze according to the manufacturer's instructions.