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This recipe calls for preserved ginger, which is fresh ginger that has been mellowed in sugar syrup.

2 eggs
3 cups half-and-half
1⁄4 cup honey
1⁄4 tsp. salt
1 1⁄2 tsp. vanilla extract
1⁄2 cup preserved ginger, finely chopped
1⁄4 cup ginger syrup

1. Beat together eggs, half-and-half, honey, salt, and vanilla extract in the top of a double boiler. Add preserved ginger to mixture along with ginger syrup. Cook over simmering water over medium heat, stirring constantly, until mixture coats the back of a spoon, about 15 minutes. Refrigerate overnight.

2. Pour mixture into an ice cream maker, and process according to manufacturer's instructions.

3. For garnish, brush melted chocolate on the underside of a firm, clean, flexible leaf (such as banana or ivy); refrigerate until set; and peel away leaf.

This article was first published in Saveur in Issue #10