Now Churning: Fresh Ginger Ice Cream

  Sidenote: I love this picture.  It is in my top five favorites of all the food photos I have ever taken.  
Since my family loves ice cream so much, I have been playing with some fall ice cream flavors.  While making this I knew they would like it drizzled with homemade caramel.
They hated it.  B and E both said it was "too gingery" and straight up gave me the stank face! If you don't love ginger you won't like this ice cream.

Fresh Ginger Ice Cream Adapted from http://www.epicurious.com/recipes/food/views/Ginger-Ice-Cream-15703
What you need:

• 4 large egg yolks
• 1/2 cup sugar
• 1/4 cup coarsely grated peeled fresh ginger root
• 2 tablespoons water
• 1-1/2 cups whole milk
• 1-1/2 cups heavy cream
• 1 teaspoon vanilla

What to do:

• In a large bowl whisk yolks until pale. 
• In a 3-quart heavy saucepan cook sugar, fresh ginger root, and water over moderate heat, stirring occasionally, 3-5 minutes. 
• Add milk and cream and bring to a simmer. 
• Add hot milk mixture to yolks in a slow stream while whisking. Pour into pan.
• Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F. (Do not let boil.)
• Pour custard through a sieve into a clean bowl and stir in vanilla. 
• Cool custard before covering and chilling in the refrigerator until cold.
• Freeze custard in an ice-cream maker according to manufacturer's directions.
• Transfer ice cream to an airtight container and put in freezer to harden.