Ginger Ice Cream
1 tbsp cornstarch
1 cp sugar
1/8 tsp salt
4 egg yolks
2 cps scalded milk
1 cp heavy cream
1 cp minced preserved ginger and syrup
2 tsp vanilla
1 - Combine the cornstarch, sugar, salt, and slightly beaten egg yolks.
2 - Pour on scalded milk; and transfer to the top of a double boiler; and cook until the mixture thickens, about 15 minutes.
3 - Cool; and fold in the preserved ginger and syrup, the vanilla, and the cream, whipped stiff.
4 - Transfer to the large freezing tray of the refrigerator and freeze for 2 hours, stirring thouroughly every 15 minutes for the first hour.