I cut down the sugar a fair bit since I always like topping it on desserts and do not like the overall thing to be too sweet. Using a microplane will give you fine grates of ginger. Make sure you squeeze every last bit of the ginger goodness out of the steeped milk-cream mixture as the flavour tend to mellow out a little after being churned and being served frozen. It could be a me thing because I love everything ginger-y. Just try it...
I am submitting this recipe to Project 52 Ice Cream Mondays, hosted by Swee San.
Ginger Ice Cream
(makes 5 scoops)
1 cup cream
1/2 cup milk
5 tbsp castor sugar (Original one used 8 tbsp)
1 heaping tablespoon of freshly and finely grated ginger