What a creative and interesting ice cream flavor…ginger and rhubarb! This is definitely on the “recipes to make for summer” list!

Units

Prepare the Ginger:

Place the grated fresh ginger in a small piece of cheesecloth or a loose-leaf tea bag and tie it closed.

Make the Rhubarb Mixture:

In a medium saucepan, add the ginger pouch, sugar, rhubarb, candied ginger, and 3 tablespoons water.

Cook over low heat for about 10 minutes, stirring now and then, until the rhubarb has softened and the sugar has dissolved.

Add the Cream:

Stir in 2 cups of the heavy cream.

Heat the mixture until small bubbles appear around the edge of the pan. Do not let it boil.

Temper the Egg Yolks:

Place the egg yolks in a medium heatproof bowl and whisk until smooth.

Slowly pour about 1 cup of the hot cream mixture into the egg yolks while whisking constantly.

Pour the warmed egg mixture back into the saucepan.

Cook the Custard:

Add the remaining 1/2 cup heavy cream and the remaining 1/2 cup water.

Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon.

If using a thermometer, the custard should reach about 170–175°F (77–80°C). Do not let it boil.

Strain and Chill:

Remove the saucepan from the heat.

Stir in the vanilla extract.

Strain the custard through a fine-mesh sieve into a clean bowl.

For a milder ginger flavor, remove the ginger pouch now. For a stronger ginger flavor, leave it in while the custard chills.

Cover and refrigerate overnight, or until thoroughly cold.

Churn the Ice Cream:

Remove the ginger pouch if you left it in during chilling.

Churn the custard in an ice cream maker according to the manufacturer’s instructions.

Serve right away for a softer texture, or transfer to a freezer-safe container and freeze until firm.