Ingredients
2
cups whipping cream
1
cup whole milk
1/2
cup sugar
1/8
teaspoon salt
5
egg yolks
1/4
cup ginger liqueur
1/4
cup finely chopped crystallized ginger
1/2
cup crushed graham crackers
2
tablespoons butter, melted
1/3
cup toasted pecan halves*
Preparation
In 2-quart saucepan, stir 1 cup whipping cream, the milk, sugar and salt until well mixed. Cook over medium heat, stirring occasionally, until sugar is dissolved and mixture just comes to a boil. Remove from heat.
In medium bowl, beat egg yolks with whisk until well blended; gradually stir in hot milk mixture. Return to saucepan; cook over medium heat, stirring constantly, until mixture thickens and coats a spoon. Remove from heat. Set aside.
Pour remaining 1 cup whipping cream in large bowl; place a fine-mesh strainer over bowl. Pour hot mixture through strainer; stir into cream until well blended. Cover; refrigerate 2 to 3 hours, stirring occasionally, until cold.**
Heat oven to 350°F. In ungreased 8-inch square (2-quart) glass baking dish, mix crushed grahams and butter; press firmly in bottom of dish. Bake 6 to 8 minutes or until light golden brown. Cool completely, about 30 minutes. Crumble with fork.
Stir ginger liqueur into cream mixture until well blended. Pour into 2-quart automatic ice cream freezer container. Freeze according to manufacturer’s directions, adding crystallized ginger when mixture begins to get firm.
Spoon one-third of the ice cream into chilled 2-quart freezer container or bowl; sprinkle with half of the graham cracker crumble and half of the pecans. Top with another one-third of the ice cream, remaining graham cracker crumble and remaining pecans. Spoon remaining ice cream over top. Cover; freeze until firm.
