Ginger dessert sauce

Ingredients:
1 cup heavy whipping cream
2 frozen ginger cubes
1 teaspoon lemon zest
1 frozen coriander cube
3 egg yolks
1/4 cup sugar powder
1 teaspoon vanilla extract

Directions:
Mix the cream, ginger, zest, and coriander in a small saucepan. Bring it to the boiling point on the stove, then cover and remove from heat. Let stand 15 minutes to infuse flavor.
In a mixer, beat the yolks and sugar until it is thick and pale, 2-3 minutes.
Temper the yolks with the warm cream mixture. Slowly whisk them together, being careful that the cream isn't hot enough to cook the eggs.
Heat the mixture over medium-low heat until it starts to thicken and coats the back of a wooden spoon. Do not let it boil. Remove from heat and stir in vanilla extract. Strain sauce through a fine sieve to remove the ginger, zest, and coriander.
This sauce can be used warm or chilled. It will thicken up more as it cools.