Maharajah's Ginger Ice Cream

Combine half and half and whipping cream in a heavy-bottomed saucepan over medium heat, stirring occasionally until steam rises from the surface (do not boil).

Whisk egg yolks and sugar together in a separate bowl until the mixture is pale and reaches the ribbon stage, about 2-3 minutes.

Slowly pour the hot cream mixture into the egg yolk mixture in a thin stream while whisking constantly to temper the eggs and prevent curdling.

Return the combined mixture to the saucepan over medium-low heat, stirring constantly with a wooden spoon until the custard coats the back of the spoon (approximately 160°F on a thermometer).

Remove from heat and strain the custard through a fine-mesh sieve into a bowl to ensure a smooth texture.

Stir the minced stem ginger, ginger syrup, and vanilla extract into the custard until fully incorporated.

Allow the mixture to cool to room temperature, then refrigerate for at least 2 hours or until thoroughly chilled.

Transfer the chilled custard to an ice cream maker and churn according to manufacturer's instructions until the mixture reaches soft-serve consistency.

Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours until firm.

Serve scoops of the ice cream in chilled bowls or cones, garnished with a fresh mint sprig.