Ginger Ice Cream

In a large saucepan, heat the milk to a boil

In a bowl, whisk together the egg yolks, sugar, salt, ginger, and gelatin

Add a little of the milk, mix well, and pour the mixture into the saucepan with the remaining milk

Bring to a high simmer, stirring until thickened and covering the edges of a metal spoon

Remove from heat, whisk in heavy cream, and let cool

Pour into a container, cover with plastic wrap, and freeze until firm

Just before serving, remove and cut the ice cream into pieces

Blend them in a blender until smooth

Let sit in the freezer for an additional 30 minutes and serve.