Brown Sugar-Ginger Ice Cream

2 cups whole milk
1/2 cup plus 1/2 cup firmly packed brown sugar (light or dark)
1 teaspoon ground ginger
1/4 teaspoon salt
4 large egg yolks
2 cups whipping cream
1 teaspoon vanilla

Combine the milk, 1/2 cup of the brown sugar, the ginger, and the salt in a medium, heavy saucepan. Scald the milk mixture over medium-high heat, stirring often, for 5 minutes.

While the milk is scalding, whisk together the egg yolks in a medium mixing bowl. Add the remaining 1/2 cup of brown sugar and whisk until the eggs are light and fluffy. Whisking constantly, add a small amount of the hot milk to the egg mixture. Gradually whisk in the remaining hot milk. 

Return the custard mixture to the pan and cook over medium-low heat, stirring often, until the custard is thick enough to coat the back of a spoon, about 5 minutes. Remove the pan from the heat and place in a bowl of ice water to quickly cool the custard. Let the custard cool, stirring often, for 5 minutes.

While the custard is cooling, combine the cream and the vanilla in a medium bowl. Stir in the custard mixture. Cover with plastic wrap and press the wrap directly onto the surface of the custard. Refrigerate until completely chilled, at least 4 hours or overnight. The custard may be stored in the refrigerator for up to 3 days.

Freeze the chilled custard mixture in an ice-cream maker according to the manufacturer's instructions. Transfer the ice cream to an airtight container and freeze in the freezer for 2 to 4 hours before serving.

Makes about 1 1/2 quarts.

From Spice Dreams by Sara Engram and Katie Luber