Crystallized Ginger Ice Cream

In a saucepan over medium heat, bring the milk to a simmer. Remove from the heat and set aside.

In the top pan of a double boiler off the heat, whisk the egg yolks with the sugar and salt until pale yellow, 3 to 4 minutes. Gradually add the hot milk, whisking constantly until fully incorporated. Set the top pan over but not touching simmering water in the bottom pan and cook, stirring slowly and continuously with a wooden spoon, until the custard thickens and a finger drawn across the back of the spoon leaves a path, 8 to 10 minutes; do not allow the custard to boil. Remove from the heat and stir in the cream and vanilla.

Pour the custard through a fine-mesh sieve set over a clean bowl and refrigerate for 20 minutes.

Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. When the ice cream is half frozen, stir in the chopped crystallized ginger and complete the freezing process. Transfer the ice cream to a chilled container, cover and freeze until firm, at least 3 hours or up to 3 days, before serving.

Scoop the ice cream into chilled ice cream dishes or bowls and garnish with strips of crystallized ginger.