INGREDIENTS
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2 cups heavy cream
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1 1/2 cup half and half
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7 ounces dark muscovado sugar
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6 large egg yolks
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sprinkle of Vietnamese cinnamon
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1/4 teaspoon sea salt
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1 teaspoon zested peeled fresh ginger
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1 teaspoon Meyer's lemon peel, zested
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1/2 teaspoon Tahitian vanilla
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cocoa and cinnamon or ginger zest for garnish, optional