from Cooking Light, September 2003

2 C. Water
1/3 C. slices (1/4″ thick) peeled fresh Ginger
3 C. Whole Milk
2/3 C. Sugar
1 Vanilla Bean, split lengthwise
2 large Eggs, lightly beaten

Combine water and ginger in a small saucepan, bring to a boil. Drain. Combine ginger mixture, milk, and sugar in a medium saucepan. Scrape seeds from vanilla bean; add seeds and bean to milk mixture. Heat the milk mixture over medium-high heat to 180 degrees or until tiny bubbles form around edge (do not boil). Remove from heat. Place eggs in a large bowl. Gradually add hot milk mixture, stirring constantly with a whisk until well blended. Let stand 15 minutes. Strain milk mixture through a seive into a pan; discard solids. Heat milk mixture to 160 degrees, stirring constantly with a whisk. Cool completely. Pour mixture into the freezer can of an ice-cream freeser and freeze according to manufacturers directions.

Yield: 6 Servings
Serving Seize: 1/2 C.

Calories: 180
Fat: 5.8g
Fiber: 0g