Ginger & Honey Ice Cream

1: Add coconut milk, coconut cream, and grated ginger to a sauce pot over medium heat and stir well.

2: Bring to a boil, then turn off heat and allow to steep for 2-3 hours.

3: Transfer to the refrigerator once the mixture has cooled.

4: After several hours, strain off the ginger and return the coconut milk mixture to the pot over medium-low heat.

5: In a medium-sized bowl, whisk the egg yolks, vanilla extract, and salt for 1-2 minutes.

6: Slowly add half of the warm cream mixture into the egg yolks while whisking.

7: Transfer the egg mixture back into the saucepan with the remaining cream over low heat.

8: Bring the cream mixture to just below simmering, stirring constantly to prevent scorching, then turn off heat.

9: Stir in honey and allow the ice cream base to cool before transferring to Creami containers.

10: Freeze for 24 hours and then follow instructions on Creami to mix into ice cream.