Peel and chop your ginger into 1cm pieces and add it to a saucepan along with your milk. Bring to the boil and then remove from the heat. Set aside for 30 minutes to allow the fresh ginger to infuse into the milk. Then remove the ginger.
In a large jug mix your egg yolks and sugar until well combined and thickened.
Add your warm ginger and milk mixture to the jug of eggs and sugar and beat together.
Pour your mixture back into a pan and stir over a low heat until the mixture is thick enough to coat the back of a spoon.
Pour the hot custard through a sieve into a large jug. Allow to cool for 5 minutes and then add the double cream and vanilla extract. Stir to combine. Allow to cool, then chill for at least an hour.
When chilled pour your ice cream mixture into your ice cream maker and churn until firm enough to scoop. Serve or transfer into a freezer proof container and freeze.