Scale

Cook Mode Prevent your screen from going dark

In a large bowl, whisk the egg yolks. Set aside.
Wrap the grated ginger tightly in a cheesecloth, or a loose leaf tea pouch.
In a saucepan over low heat, combine the ginger pouch, sugar, sliced rhubarb, candied ginger, and 3 T water. Cook, stirring often, until the rhubarb softens, about 10 minutes.
Remove from the heat and stir in 2 cups heavy cream. Return to medium-low heat, and cook until bubbles form about the edge, about 5 minutes, stirring often. Remove from the heat, and gradually pour the mixture into the egg yolks, whisking constantly.
Pour the mixture back into the saucepan. Add 1/2 cup heavy cream and 1/2 cup water. Return to low heat, and <g class=”gr_ gr_61 gr-alert gr_gramm gr_disable_anim_appear Punctuation only-del replaceWithoutSep” id=”61″ data-gr-id=”61″>cook,</g> stirring constantly, for 10 minutes. Remove from heat and stir in the vanilla.
Transfer to a glass bowl, cover with plastic <g class=”gr_ gr_60 gr-alert gr_gramm gr_disable_anim_appear Punctuation only-del replaceWithoutSep” id=”60″ data-gr-id=”60″>wrap,</g> and refrigerate overnight.
The next day, discard the ginger pouch, transfer mixture to an ice cream maker, and follow manufacturer’s instructions. Mine took about 20 minutes to reach desired consistency.
Eat immediately, or transfer to a shallow plastic airtight container, and freeze.