CANDIED GINGER-MASCARPONE ICE CREAM
Yields one quart
2 cups milk
2 cups heavy cream
½ vanilla bean, split lengthwise
9 egg yolks
¾ cup sugar
1 cup mascarpone
½ cup crystallized ginger, chopped
Fill a large mixing bowl with ice and press a smaller bowl down into the ice. Set aside in the refrigerator or freezer.
In a saucepan over medium heat, bring the milk, heavy cream and vanilla to a boil, stirring occasionally to make sure the mixture doesn’t burn or stick to the bottom of the pan.
Remove pan from heat, cover, and let the flavors infuse for 10 minutes. Meanwhile, whisk together the egg yolks and sugar. In a thin stream, whisk the cream mixture into the egg yolk mixture then pour the egg-cream mixture back into the saucepan.
Heat the mixture over medium heat, stirring constantly with a flat wooden spoon. Bring the mixture to 180 degrees on a candy thermometer. It will be thickened and creamy, like eggnog. Quickly remove from heat and whisk in the mascarpone.
Pour the cream mixture through a fine sieve or chinois into the smaller bowl on top of the ice. Chill until cool, about 1 hour, then stir in the crystallized ginger and continue according to the directions of your ice cream maker to freeze.