INGREDIENTS

  • 1 quart heavy cream
  • 2 cups whole milk
  • 1 cup brown sugar
  • 1 cup honey
  • 1 tablespoon fresh grated gingerroot
  • 12egg yolks

DIRECTIONS

  1. In a large sauce pan combine cream, milk, brown sugar, honey and freshly grated ginger. Warm over medium heat to infuse the honey and ginger into the cream.
  2. Place egg yolks in a stainless steel bowl and whisk to combine.
  3. Slowly whisk hot cream into egg yolks.
  4. Strain mixture through a fine sieve and chill over an ice bath.
  5. Once the ice cream base is chilled, process in an ice cream machine according to the manufacturer’s instructions and then freeze.