Ingredients

For ginger syrup:-
1. Water (1/3 cup)
2. food processor minced or grated, peeled fresh ginger (2 ½ about 3 packed tablespoons)
3. sugar (1/4c)
4. water (1/3c)

For Milk Mixture:-
1. Finely minced ginger in syrup, drained before mincing (2tsp available in Asian market)
2. sugar (2tbsp)
3. whole milk (1c)

Custard mixture:-
1. Freshly squeezed, strained lemon juice (1/2 to 3/4tsp)
2. heavy cream (1c)
3. sugar (1/4c)
4. egg yolks (3large)

Method of preparation:-
1. Take a small saucepan, place it over medium heat. Heat water and add ¼ cup of sugar in it. Make the syrup by stirring to dissolve the sugar. When the sugar gets dissolve then adds fresh ginger in it. Mix it to scatter and keep the mixture to boil over medium high heat.

2. Now turn down the heat, uncovered the pan and keep it to simmer for about 5 minutes. Take off the pan from heat.

3. Take another pan, mix milk, minced preserved ginger and sugar in it. Cook it over medium heat until the milk gets hot and then simmer it. Now take off the pan from heat. Add the fresh ginger syrup into the milk mixture and mix it well to blend. Cover the pan and steep it for 20 minutes to infuse the milk.

4. Take a small bowl, beat egg yolk and ¼ cup of sugar in it until it gets pale yellow color, becomes thick and falls like ribbon from the beater.

5. Take a bowl of medium size, put heavy cream in it. Set the cream bowl in larger one lined with ice cubes and then place it in large and fine mesh strainer. When the steeping time gets over then keep the milk mixture to heat by stirring it gently.

6. Add ¼ of hot milk into egg mixture mix it and then add egg mixture to the rest of the milk. Cook it by mixing over moderate heat until it gets the custard stage.

7. At once pour the custard through the strainer into a bowl of cream set over ice. Keep it to cool by stirring irregularly. When it gets cool then keep it in the refrigerator for 1 to 2 days before freezing.

8. Freezing the ice cream; before freezing, adjust the mixture with ½ to ¾ teaspoon of fresh lemon juice by stirring 7until the ginger flavor gets perceptibly heightened by lemon. Now keep it for freezing.

9. When the process gets completed then pack it in plastic container. Serve it in well-chilled goblets or bowls. The ginger flavor is keenest for the first 24 hours and after that it gradually begins to fade.