Gemberijs

Slice the ginger finely. Cook the milk slowly and add the ginger. Let it blend for 15 minutes, not cooking but hot. After, sieve and set aside and let it cool down until room temperature. The best is to keep it overnight. Than the tastes will blend at the most.

Whisk the egg yolks with the sugar until a foamy and creamy cream.

Pour the hot ginger milk gently to the egg cream while whisking. Bring it back to the pan and cook slowly, while stirring with a wooden spoon, until the cream thickens and the temperature is just above 80ºC. Cool down quickly.

Make the ice cream when the cream has cooled down. Before service, sprinkle a little moon seed over the ice cream.