We used 2 spoons to form the ice cream into the traditional egglike shape of a quenelle, which enables it to sit snugly in a curved tuile.

　　

Ingredients

Makes about 1 quart

　　4 large egg yolks

　　1/2 cup sugar

　　1/4 cup coarsely grated peeled fresh gingerroot

　　2 tablespoons water

　　2 cups half-and-half

　　1 cup heavy cream

　　1 teaspoon vanilla

　　1/2 cup crystallized ginger*

　　*available at some supermarkets and specialty foods shops.

　　

Step 1

In a large bowl lightly whisk yolks. In a 3-quart heavy saucepan cook sugar, fresh gingerroot, and water over moderate heat, stirring occasionally, 5 minutes. Add half-and-half and bring to a simmer. Add hot half-and-half mixture to yolks in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F. (Do not let boil.)

　　

Step 2

Pour custard through a sieve into cleaned bowl and stir in cream and vanilla. Cool custard. Chill custard, its surface covered with plastic wrap, until cold, at least 3 hours, and up to 1 day.

　　

Step 3

Finely chop crystallized ginger. Freeze custard in an ice-cream maker, adding crystallized ginger three fourths of way through freezing process. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.