- 4 large egg yolks
- 6 tablespoons (packed) dark brown sugar
- 2 tablespoons sugar
- Pinch of salt
- 1 1/4 cups whipping cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground ginger
- Whisk yolks, both sugars and salt in medium bowl to blend. Bring cream and milk to simmer in medium saucepan. Gradually whisk hot cream mixture into yolk mixture. Return to saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Transfer custard to medium bowl. Whisk in vanilla and ginger. Chill at least 4 hours or overnight.
- Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to covered container and freeze. (Can be made 1 week ahead. Keep frozen.)