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Coconut Ginger Ice Cream Recipe
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Coconut Ginger Ice Cream

13 1/2 ounces coconut milk
1 cup cream
4 egg yolks
1/3 cup sugar
1/3 cup syrup from preserved stem ginger
1/3 cup preserved stem ginger in syrup drained, finely chopped
2 tablespoons lemon juice

Combine the coconut milk and the cream in a medium saucepan over low heat. Heat just until bubbles form around the edges. Remove from heat.

In a large bowl, beat the yolks, sugar, and syrup until pale yellow. Slowly add the hot milk mixture while stirring.

Transfer to a clean saucepan and gently heat, stirring constantly, until the mixture coats the back of a spoon. Transfer to a clean bowl and stir in the ginger and the lemon juice. Chill for 1 hour.

Freeze in an ice cream maker according to manufacturer's instructions.

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