Ingredients

2 cups whole milk
2 cups heavy cream
1/2 tbsp grated fresh ginger
3 egg yolks
1 cup sugar
a pinch of salt
1 tea spoon vanilla essence
1/2 cup candied ginger
Candied ginger stripes for garnishing

Method

Boil milk. Add cream, 1/2 cup sugar, fresh ginger and salt. Stir and turn off heat. Strain and discard the ginger.
In the bowl whisk egg yolks and remaining 1/2 cup sugar until thick and fluffy.
Add half the milk mixture to egg-yolk mixture, whisk to blend. Stir this mixture into  the remaining milk. Cook over medium heat, stirring until  the mixture coats  the back of  the spoon .
Remove from fire. Stir in the candied ginger, and vanilla extract. Freeze in an airtight container until semi set. Transfer the mixture in to the mixer and churn till smooth. Transfer in to the container again and freeze. Until firm. Serve topped with candied ginger strips.