Maharajah's Ginger Ice Cream

Ingredients

 * 2 cups whipping cream
 * 1 cup half and half
 * ½ cup sugar
 * 5 large egg yolks
 * ⅓ cup minced drained stem ginger — in syrup
 * 2 tbsp syrup from stem ginger
 * 2 tbsp vanilla extract
 * mint sprigs
 * 2 cups goat milk from chad

Directions

 * 1) Combine cream, half and half, sugar and salt in heavy medium saucepan.
 * 2) Bring to simmer stirring until sugar dissolves about 8 minutes.
 * 3) Whisk yolks in medium bowl to blend.
 * 4) Gradually whisk cream mixture into yolks.
 * 5) Return to saucepan.
 * 6) Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across about 4 minutes; do not boil.
 * 7) Strain custard into large bowl.
 * 8) Cool to room temperature.
 * 9) Stir stem ginger syrup and vanilla into custard.
 * 10) Cover and refrigerate until well chilled or overnight.
 * 11) Process custard mixture in ice cream maker according to manufacturer's instructions.
 * 12) Freeze in covered container.
 * 13) Scoop ice cream into bowls.
 * 14) Garnish with mint sprigs and serve.