Ginger and Saffron Ice Cream

In a large saucepan, heat Evaporated Milk, Dairy Cream and Sweetened Condensed Milk, saffron and ginger, stir until well dissolved. Whisk a small amount of the hot mixture into the egg yolks to temper eggs. Add eggs to saucepan slowly, whisking constantly. Add salt, cornstarch and vanilla essence, cook over low heat while stirring until mixture is thick and coats the back of a metal spoon

Remove from heat, cool quickly by placing the pan in a bowl of ice water.

Place in an ice cream maker and follow manufacturer's instructions.

When ice cream is firm, incorporate the chopped candied ginger pieces. Place in freezer until ready to serve.