Thank you @globalbakesbytanya for this beautiful and refreshing ice cream recipe!
300mL (1 1/4 cups) whole milk
3 large egg yolks
68 grams (1/3 cup) light brown sugar
300mL (1 1/4 cups) heavy whipping cream
60 grams stem ginger or crystallized ginger, finely chopped 3 Tablespoons Royal Rose Hot Ginger Lime (or Ginger Lime) Syrup
2 Tablespoons lime zest
Pour milk into a saucepan and bring almost to a boil. Remove from the heat. Put the egg yolks and sugar in a large bowl and whisk together until pale and the mixture leaves a trail when the whisk is lifted. Gradually add the milk to the sugar mixture, stirring constantly with the whisk.
Strain the mixture into the rinsed-out pan or a double boiler and cook over low heat for 10 to 15 minutes, stirring constantly, until the mixture thickens enough to coat the back of a wooden spoon. Do not let the mixture boil or it will curdle.
Remove the custard from the heat and let cool for at least one hour, stirring occasionally to prevent a skin from forming. Meanwhile, whip the heavy whipping cream until it reaches
medium-stiff peaks. Set aside in the refrigerator until ready to use. Finely chop the ginger. When
the custard is cold, stir in the ginger syrup (do not add the chopped ginger yet.)
If using an ice cream machine, fold the whipped cream into the cold custard, then churn the mixture in the machine following the manufacturer’s instructions. Just before the ice cream freezes, add the chopped ginger and lime zest. Alternatively, freeze the custard in a freezer-
proof container for 1 to 2 hours, until it begins to set around the edges. Turn the custard out into a bowl stir until smooth. Fold in the whipped cream, chopped ginger and lime zest. Return to the freezer and freeze for 2 to 3 hours more, until rm. Cover with a lid and keep frozen until needed.
Scoop and garnish with a graham cracker or gingersnap cookie and additional lime zest if desired.