Kumquat Ginger Ice Cream

Spring is approaching fast, and we've got one of the sweetest treats for you to try! Kumquat Ginger Ice Cream!

Equipment: Ice cream machine.

Ingredients:

1-1 /2 cups (12 ounces) whole milk

1-1 /2 cups (12 ounces) heavy whipping cream

1 /2 cup (3-1/2 ounces) sugar

4 large egg yolks

1 cup Kumquat Ginger Syrup, cold

1 jar (10 ounces) La Vigne Kumquat Conserve

Directions:

Place the milk and cream in a medium saucepan. Warm over medium-low heat to just below the boiling point. In a small bowl, whisk together the egg yolks and sugar. Whisking constantly, slowly add about 1 cup of the hot cream to the yolks. Pour the yolk mixture back into the saucepan and cook, stirring constantly with a wooden spoon, until the custard thickens slightly and coats the back of the spoon (about 170 F. on an instant read thermometer). Immediately pour the custard through a fine-mesh strainer into a large bowl. Set the bowl into an ice bath and stir the custard until it is cold. Stir in the Kumquat Ginger Syrup.

Freeze in an ice cream machine according to manufacturer's directions.

Meanwhile, place the conserve in a strainer, rinse and pat the fruit dry. Remove any seeds and discard. Slice each kumquat into 4 or 5 pieces, and give the entire pile a rough chop.

When the ice cream has finished freezing, transfer it to a storage container and then stir in the chopped conserve. Cover and place in the freezer until needed.

(Makes 1 – 1 /2 quarts)