experimenting with ice cream

Two good friends surprised me with an ice cream freezer for my birthday about a month ago. Since then, I've been experimenting weekly using Jeni Britton, David Bovitz, and the contents of my fridge as inspiration. So far I've tried vanilla, lemon yogurt, lemon-raspberry yogurt, chocolate, white chocolate ginger, and just plain frozen yogurt. The best, so far, was the white chocolate and ginger.
The original recipe can be found here, but I made a few minor changes in both ingredients and methods. Here's my version:

White Chocolate and Fresh Ginger Ice Cream

4-inch piece fresh ginger, peeled and thinly sliced
2/3 cup white sugar
2 cups 2% milk
1 cup heavy cream
8 ounces white chocolate chips, spun through food processor
5 egg yolks

1. Blanch the ginger for a minute, drain, and add sugar and milk to saucepan. Stir occasionally over low heat for about 15 minutes. Remove from heat.

2. Put white chocolate into medium bowl and set aside

3. Whisk egg yolks in medium bowl and, while whisking, slowly drizzle warm ginger/milk mixture into bowl.

4. Return to saucepan once combined and cook over medium heat, stirring constantly, until thickened enough to coat a spoon (about 5-8 minutes?)

5. Add hot mixture to white chocolate and stir until chocolate melts. Add the cup of heavy cream, cover, and refrigerate while making and eating delicious dinner (about 4 hours).

6. Pour through strainer (or large slotted spoon) to catch the big pieces of ginger, and freeze the mixture in your ice cream freezer for about 40 minutes until really, really thick. Eat and share what you can, put the rest in a plastic airtight container. Cover the top of the ice cream with plastic wrap to avoid ice crystals.