Ginger Custard Ice Cream

A very refreshing ice cream.

1/2 lb fresh ginger, peeled and sliced paper-thin
2 cups water
2-1/4 cups granulated sugar
1 envelope plain unflavored gelatin
2 cups milk, chilled
1/8 tsp salt
2 large eggs, separated, at room temp
1 cup half and half
1 cup heavy cream

In a small saucepan, bring the ginger and water to a simmer over low heat. Cook, covered, until the ginger is quite soft, about an hour. You may need to add more water. Process the ginger and cooking liquid in a blender until smooth.

Return the ginger puree to the saucepan. Gently cook until it reduces to 1/4 cup, about 10 minutes. Stir in 3/4 cup of the sugar and cook, stirring often, until the sugar has dissolved and the mixture is quite thick, about 5 minutes. Set aside.

In a small bowl, sprinkle gelatin over 1/4 cup of the cold milk. Let stand for 5 minutes.

In heavy saucepan, combine remaining 1-3/4 cups milk, 1-1/2 cups sugar, and salt. Bring just to a low simmer. 

Beat the egg whites just until stiff peaks form.

Whisk yolks until thickened and pale yellow. Gradually whisk in the hot milk mixture. Return to the saucepan and whisk in the egg whites. Cook, stirring constantly, until the mixture reaches 170 degrees on the thermometer. Remove from heat; add gelatin mixture. Whisk until dissolved. Whisk in reserved ginger jam. Using a wooden spoon, rub the mixture through a fine-meshed strainer to remove the ginger fibers. Stir in half and half.

Whip the heavy cream until soft peaks form. Whisk this into ginger custard. Chill at lest 4 hours. Freeze according to you ice cream maker's directions.