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Today's Tidbit: Honey Ginger Ice Cream

Honey Ginger Ice Cream

1 quart heavy cream

2 cups whole milk

1 cup brown sugar

1 cup Missouri honey (or your favorite local honey)

1 tablespoon fresh grated ginger root

12 egg yolks

In a large saucepan combine cream, milk, brown sugar, honey and freshly grated ginger. Warm over medium heat, stirring to infuse the honey and ginger into the cream and dissolve the sugar, about 5 to 10 minutes.

Place the egg yolks in a large stainless steel bowl and whisk to combine. Slowly whisk the hot cream into the egg yolks. Strain the mixture through a fine sieve into another bowl and chill, either over an ice bath, stirring for at least 10 minutes to cool it completely, or overnight in the refrigerator.

Once the ice-cream base is chilled, process in an ice-cream machine according to the manufacturer's instructions. Freeze.

Makes 2½ quarts of churned ice cream (10 cups).