Mint-Ginger Custard Cream

Ingredients

• 2 cups half and half
• 2/3 cup sugar
• handful fresh mint leaves
• 2 tablespoons sliced fresh ginger, broken
• 6 large egg yolks, beaten slightly
• 2 cups whipping cream

Method

• Cook half and half, sugar, mint leaves, ginger over medium heat until sugar is disolved. Turn off heat for 15 minutes and allow the mint and ginger to infuse.
• Bring back the heat until bubbles begin to appear around the sides.
• Temper the eggs by adding about half of the hot cream mixture to the eggs, beating the eggs with a whisk. Add the egg mixture back into the cream mixture and stir the cream mixture over low heat until slightly thickened. The mixture will coat the back of a spoon and leave a trail when you run your finger through the mixture on the spoon. Strain this mixture when cooked and add the 2 cups of whipping cream. Allow to cool before serving.
• * After this mixture is thoroughly cold, it can be frozen in an ice cream machine and makes wonderful ice cream!

Notes

• SERVINGS: 8
• SOURCE: Apple Charlotte