Ice cream is easy to make, but it does take a little planning. I make the custard base the day before I want to eat the ice cream, so it can chill overnight. Make sure to put your freezer base from your ice cream maker in the freezer to chill overnight, too. You will need a food thermometer to make sure you hit the right temperature while cooking the custard.
- 2 cups heavy cream
- 1 cup 2% milk
- 1/2 cup sugar
- 2 large eggs
- 1 vanilla bean; using a sharp knife, cut a slit the length of the bean
- 1/2 cup candied ginger, finely chopped (I used soft diced ginger from King Arthur Flour)
- 1/2 cup good bittersweet chocolate (around 70% cacao), coarsely chopped
Combine the cream, milk, sugar, eggs and vanilla bean in a medium-sized heavy pot.
Cook this mixture over medium heat, whisking frequently, until a food thermometer reaches 175 degrees.
Pour the mixture through a fine-mesh sieve into a bowl, to catch the bean and any cooked egg pieces. Scrape any remaining seeds from the vanilla bean and add them to the custard. Let the custard cool to room temperature, stirring occasionally; cover with plastic wrap and chill in the refrigerator overnight.
Freeze the custard following your ice cream maker’s instructions;
about 5 minutes before the ice cream is finished, add the ginger and the chocolate.
Scoop ice cream into a freezer-safe container and freeze for at least a few hours before serving.
Serve with Homemade Chocolate Fudge Sauce.