In a large saucepan, combine the cream and ginger. Scrape vanilla bean pulp into cream. Cook over medium heat until tiny bubbles just form around the edge, stirring often. Remove from heat. Let stand 30 minutes
Place the egg yolks in a small bowl and beat lightly. Add the sugar to cream mixture and heat it over medium heat until mixture is simmering, stirring to dissolve sugar. Gradually stir 1 cup of hot whipping cream mixture into egg yolk mixture. Return all to saucepan. Cook and stir over medium heat until its thickened and coats a metal spoon.
Pour the egg mixture through a fine mesh strainer into a large bowl. Place the bowl in another large bowl filled halfway with ice water. Stir the ice cream mixture for about 2 minutes to cool. Cover and chill the mixture for 4 hours or until well chilled.
Freeze the mixture in a 3- or 4-quart ice cream maker according to the manufacturers directions. Transfer the ice cream to a freezer container. Cover and store in the freezer.