Bobotie Ice Cream with Candied Ginger

In a saucepan, combine milk, heavy cream, turmeric, coriander, cumin, allspice, apricots, salt and bay leaf. Heat over medium heat, stirring occasionally, until just simmering. Do not boil.

While the milk mixture is heating, whisk together the egg yolks and sugar in a large bowl until pale and slightly thickened.

Slowly pour about 1/2 cup of the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs. This prevents them from scrambling.

Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly with a spatula, until the mixture thickens enough to coat the back of a spoon (about 5-8 minutes). Do not boil.

Remove from heat and stir in the apple cider vinegar. Remove the bay leaf.

Strain the custard through a fine-mesh sieve into a clean bowl. This will remove any cooked egg pieces and ensure a smooth ice cream base.

Cover the bowl with plastic wrap, pressing the plastic wrap directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or preferably overnight.

Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer's instructions.

During the last few minutes of churning, add the chopped candied ginger. This will ensure it's evenly distributed throughout the ice cream.

Transfer the ice cream to an airtight container and freeze for at least 2 hours to harden further before serving.