Turned out really, really well.
Ginger Ice Cream (From Gourmet Magazine)
4 large egg yolks
1/2 cup sugar
1/4 cup grated fresh gingerroot
2 Tbs water
2 cups half-and-half
1 cup heavy cream
1 tsp vanilla
1/4 cup crystallized ginger
In a large bowl lightly whisk yolks. In a 3-quart heavy saucepan cook sugar, fresh gingerroot, and water over moderate heat, stirring occasionally, 5 minutes. Add half-and-half and bring to a simmer. Add hot half-and-half mixture to yolks in a slow stream, whisking, and 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 cleaned bowl and stir in cream and vanilla. Cool custard. Chill custard, its surface covered with plastic wrap, until cold, at least 3 hours, and up to 1 day.
Finely chop crystallized ginger. Freeze custard in an ice-cream maker, adding crystallized ginger three fourths of way through freezing process. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.
1) I added 1/4tsp of ground cardamom when I added the vanilla.
2) Reading the comments, there were several saying that there were too many mushy ginger pieces in it, so I strained out 2/3 of the ginger before freezing it. While freezing, I buttered then toasted some pecan bits plus ground up a couple of tablespoons of crystalized ginger. I then folded in the pecans and crystalized ginger dust before transfering to a container and placing in the freezer.
The texture of the ice cream was really good, and it was pretty darn tasty.