Ginger, Pepper & Cardamom Ice Cream (aka Spicy Cold Heaven)

Materials:

    Custard

• 4-1/2 c. light cream
• 3 eggs, whole
• 1-1/8 c. sugar
• 2 thumbs (approx. 1-1/2 - 2 Tbsp) fresh ginger, grated
• 2 Tbsp cardamom, freshly ground
• 1-1/2 Tbsp black pepper, freshly ground

     Mix Ins

• 1/2 c. candied sugared ginger, cut into fine pieces

Methods:

1. Heat the cream on the stove until just boiling, then remove from heat to let cool
2. In a separate bowl, mix beat the eggs with the sugar
3. Ladle ~1 c. of the cream slowly into the eggs & sugar mixture to heat egh slowly without cooking
4. Add the egg mixture into the rest of the cream, along with the fresh ginger pepper and cardamom.
5. Heat the mixture over low heat, stirring continuously, until the liquid thickens enough to coat the back of a spoon. 
6. Take the custard mixture off the heat and place in the refrigerator overnight. 
7. Once cooled, transfer the custard base to an ice cream maker and let run. 
8. Once the ice cream has thickened, with about 2 min. until done, slowly add in the candied ginger and let mix until dispersed. 
9. Transfer the ice cream to a freezer container and place in the freezer until hardened, about 3-4 hours.