Mascarpone and ginger ice cream

To celebrate the 4th of July we made a Mascarpone cheese ice cream with pieces of crystallized ginger. I tried to follow the recipe from this website:
http://www.foodnetwork.com/recipes/gale-gand/candied-ginger-mascarpone-ice-cream-recipe/index.html
Basically we (Michelle and I) heated in a saucepan 2 cups of whole milk and 2 cups of heavy whipping cream with the marrow of half Madagascar vanilla bean. We stirred it with a wooden spoon the whole time. We brought it to a simmer and let it rest for 10 minutes off the heat. Then in a big bowl we whisked together very well 6 egg yolks and 3/4 cups of granulated sugar and very slowly poured the saucepan content in it. Then we put it all back together in the saucepan and heat it all for a while. Then we took it off the heat and whisked in 1 cup of Mascarpone cheese. We mixed it all together very well. Later we sifted all into a smaller bowl which we set floating in a bigger bowl filled with cold water and ice cubes, into the refrigerator for an hour, then whisking in half a cup of caramelyzed ginger and 30 minutes in the ice cream maker and to the freezer for 3 hours. We took it out 15 minutes before serving and presented it in small bowls with cherries and blueberries for the colours of the flag of the USA.

Another day I served it also with a Begium waffle and Argentinian dulce de leche. It's marvellous, ashtonishing with its subtle texture and tangy sweet taste. Perfect for an unforgettable celebration.