2 cups whole milk
2 cups heavy cream
1/2 cup chopped fresh ginger
8 egg yolks
1/2 cup sugar
Bring the milk, cream and ginger to simmer in a saucepan. Cover; let it rest for 20 minutes. Bring to simmer again. Strain into medium bowl. Discard the ginger.
Whisk the yolks and sugar in a large bowl until they are a pale yellow color. Gradually whisk in the milk mixture. Return mixture to the saucepan and stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Strain custard into clean bowl. Chill about 2 hours.
Process custard in ice cream maker according to manufacturer’s instruction. Transfer to covered container and freeze until firm.