Raspberry Ginger Ice CreamThanks--to both posters--for both the information and the website references, which I've added to my Favorites list.
We needed to proceed with the ice cream before I saw your replies, so I just slightly warmed the milk and cream mixture along with a half cup sugar (some, but not all, of the other ginger ice cream recipes had sugar in the steep), then added the grated ginger. There was a bit of curdling, but not the massive separation into curds and whey as before. Since the mixture was not very hot, I let it steep for about 45 minutes to extract as much flavor as possible. I then filtered it, both to remove the giner and the bit of curds that had formed.
We then went forward with a more or less standard ice cream recipe (adding additional dairy and using eggs as stabilizers), with raspberry puree which we had frozen from our summer crop.
The ice cream tastes great, with a nice subtle ginger flavor mingling with the raspberry fruit. I'm quite happy with the outcome which pretty well matched what I had been envisioning when I came up with the idea.
Next time, of course, I'll blanch the ginger first. You learn something from every recipe, especially the ones that don't work!
Thanks again for the help.