Ginger Icecream - surprisingly good

I thought I would give this a shot after my Aunt was telling me that this was  her favorite ice cream and that my great grandmother used to make this from scratch. This was surprisingly good. I like ginger, but I also know it can be a bit too much at times. This recipe if made in the same quantities as shown is very mild and surprisingly refreshing. The ice cream is very creamy and rich, but the ginger seems to cut that a bit. It adds a bit of interest. My 3 yr old son and husband even ate it and they typically do not care for ginger. My daughter...not so much.

It was perfect 2-3 hours out of the freezer after churning but did get a bit hard and there are a few things that you can do to prevent this. I have added them to the original recipe and added "*" next to the items.

INGREDIENTS:
* indicates ingredients that are optional. I've added these to help keep the ice cream from becoming too hard when frozen for over 4 hrs.

• 4 large eggs
• 1/2 cup sugar
• 1/2 tsp invert sugar / corn syrup *
• 1/4 cup coarsely grated peeled fresh ginger root
• 2 Tbs water
• 2 cups half and half
• 1 cup heavy cream
• 1/2 tsp salt *
• 1 tsp vanilla (I used vanilla paste)
• 1/4 tsp xanthan gum*
• 1/2 cup crystallized ginger (available at some supermarkets & specialty foods shops)

PREPARATION

1. In a large bowl lightly whisk yolks.
2. In a 3-qt heavy saucepan cook sugar, corn syrup/invert sugar if using, water, and fresh ginger over moderate heat, stirring occasionally, 5 minutes. Add half-and-half and bring to a simmer.
3. Add hot half-and-half mixture to yolks by drizzling down side of bowl in a slow stream, whisking, and pour into a pan.
4. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170 degrees F. (Do not let boil)
5. Pour custard through a sieve into cleaned bowl & stir in cream, salt (if using), and vanilla. If adding xanthan gum, add a pinch/sprinkle in a little at a time while whisking. Do NOT dump in as it will be a clumpy mess.
6. Chill custard, cover its surface with plastic wrap, until cold, at least 3 hours, and up to 1 day. (To further help smoothness and make more scoop able, you may quickly whisk the custard again before putting into the ice cream mixer, but be careful not to overdo or you will end up with butter!!)
7. Finely chop crystallized ginger. Freeze custard in an ice-cream maker, adding the crystallized ginger three-quarters of the way through freezing process. Transfer ice cream to an airtight container to harden. Ice cream may be made 1 week ahead.