Place the egg yolks in a large stainless steel bowl. Add the sugar and salt and whisk until smooth.
Place the milk and cream in a heavy-bottomed saucepot. Add the ginger and scald the milk mixture. Remove the pot from the heat, cover it, and allow the ginger to steep in the milk for 15 minutes. Bring the ginger milk to a boil and gradually whisk it into the egg yolk mixture.
Refrigerate the ice cream base until cold, and then strain it.
Freeze according to ice cream machine manufacturer’s instructions.
© 1993 Emily Luchetti. All rights reserved.