2 c  Whipping cream
1 c  Half and half
1/2 c  Sugar
5 lg Egg yolks
1/3 c  Minced drained stem ginger
-- in syrup
2 tb Syrup from stem ginger
2 tb Vanilla extract
Mint sprigs

Combine cream, half and half, sugar and salt in heavy medium saucepan.
Bring to simmer, stirring until sugar dissolves, about 8 minutes. Whisk
yolks in medium bowl to blend. Gradually whisk cream mixture into yolks.
Return to saucepan. Stir over medium heat until custard thickens and leaves
path on back of spoon when finger is drawn across, about 4 minutes; do not
boil. Strain custard into large bowl. Cool to room temperature. Stir stem
ginger, syrup and vanilla into custard. Cover and refrigerate until well
chilled, or overnight. Process custard mixture in ice cream maker according
to manufacturers instructions. Freeze in covered container. (Can be
prepared 2 days ahead. Let soften slightly in refrigerator if necessary.)
Scoop ice cream into bowls. Garnish with mint sprigs and serve.