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Combine the milk, heavy cream, sugar, fresh ginger, and salt and heat to just a simmer. Stir to dissolve the sugar. Remove from heat.
Beat the egg yolks until fluffy and pale yellow. Stirring constantly, add the egg yolks to the milk mixture and simmer until mixture slightly thickens and coats the back spoon, 5 to 7 minutes. Do not let the mixture boil.
Remove from heat and pour into a clean container. Let cool completely before adding the candied ginger, vanilla, and lemon juice. Stir well. Transfer to an ice cream maker and freeze according to manufacturer's instructions.
To make the sauce, combine the sugar and water in a small saucepan. Bring to a boil. Wait for syrup to develop bubbles, then continue stirring and cooking until syrup turns almost brown, like the color of iced tea. Immediately remove from heat and continue stirring to prevent the sugar along the edges from burning. (Sugar burns quickly). Carefully stir in the Grand Marnier, candied ginger and lemon juice. Return to heat and simmer for 1 minute to cook off the alcohol. If sauce seems too thick, add 1 to 2 tablespoons hot water. Transfer to a jar for storage. Sauce should remain syrupy.
To serve, scoop out ginger ice cream into dessert bowls. Drizzle with Grand Marnier-ginger sauce and garnish with sprigs of mint. |
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