1. In a saucepan, combine 1 cup heavy cream, 1 cup half-and-half, and grated ginger. Heat over medium until steaming, then remove from heat, cover, and let steep for 30 minutes.

2. In a separate bowl, whisk egg yolks, sugar, and a pinch of salt.

3. Slowly pour the warm cream mixture into the yolks, whisking constantly to temper.

4. Return the mixture to the saucepan and cook over low heat, stirring until it thickens (170–175°F). Do not boil.

5. Strain the custard through a mesh sieve into a bowl. Stir in the remaining ½ cup half-and-half.

6. Cover and chill for at least 4 hours or overnight.

7. Churn in an ice cream maker according to manufacturer instructions. Transfer to an airtight container and freeze for at least 2 hours before serving.