We were trying to make a ginger raspberry ice cream. Our plan was to add fresh grated ginger to the milk and cream mixture, bring it to steaming (not a boil) and let it steep. Alas, the mixture turned completely into curds and whey. A second try demonstrated that the process of producing curds began even as the dairy was just warming. Since this procedure seems similar to what people do when making plain ginger ice cream, we can't figure out what we are doing wrong.