For the Ice Cream Fans

Sounds fun and delicious.

Ginger ice cream sounds delectable. Cool project you got going!

I just happen to be an ice-cream junkie, so please keep that thing and all the tempting flavors away from me!
Congratulations on the very creative recipies.
See you at weightwatchers!

Sounds great!
I remember sitting on the back porch of the farmhouse, in summer, taking turns

cranking the hand cranked ice cream maker with my brother. Banana ice cream was a favorite

and it always tastes better when you have to work for it! lol

+1 the hand crank!

Call me boring but a proper home made french vanilla is my favorite.

Ingredients
4 large egg yolks

1/2 cup sugar

1/4 cup coarsely grated peeled fresh gingerroot

2 tablespoons water

2 cups half-and-half

1 cup heavy cream

1 teaspoon vanilla

1/2 cup crystallized ginger*
*available at some supermarkets and specialty foods shops.
Preparation
In a large bowl lightly whisk yolks. In a 3-quart heavy saucepan cook sugar, fresh gingerroot, and water over moderate heat, stirring occasionally, 5 minutes. Add half-and-half and bring to a simmer. Add hot half-and-half mixture to yolks in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F. (Do not let boil.)
Pour custard through a sieve into cleaned bowl and stir in cream and vanilla. Cool custard. Chill custard, its surface covered with plastic wrap, until cold, at least 3 hours, and up to 1 day.
Finely chop crystallized ginger. Freeze custard in an ice-cream maker, adding crystallized ginger three fourths of way through freezing process. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.

I dump a jar of maraschino cherries in, juice and all. Shave some chocolate in and call it good!