Kumquat Ice Cream
2 cups kumquats, thinly sliced and seeds removed
2 tablespoons diced fresh ginger
1 cup water
1 cup sugar
Boil these together until the kumquats are very tender, about 30-45 minutes. Cool. Puree in food processor.
1 cup whipping cream
1 cup milk
Beat the eggs until foamy and add the cream and milk. Heat over a double boiler until it has thickened, about 20 minutes.
Mix the kumquat mixture with the custard and cool to room temperature. Then process in ice cream maker according to instructions.