Maharajah's Ginger Ice Cream

Ingredients
* 2 c Whipping cream * 1 c Half and half * 1/2 c Sugar * 5 lg Egg yolks * 1/3 c Minced drained stem ginger -- in syrup * 2 tb Syrup from stem ginger * 2 tb Vanilla extract

Directions

 * 1) Mint sprigs 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. Gradually whisk cream mixture into yolks.
 * 4) Return to saucepan.
 * 5) 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.
 * 6) Strain custard into large bowl.
 * 7) Cool to room temperature.
 * 8) Stir stem ginger syrup and vanilla into custard.
 * 9) Cover and refrigerate until well chilled or overnight.
 * 10) Process custard mixture in ice cream maker according to manufacturer's instructions.
 * 11) Freeze in covered container.
 * 12) Scoop ice cream into bowls.
 * 13) Garnish with mint sprigs and serve.