I always used to start with a cooked custard base, but then I got lazy. You can definitely adapt an ice cream recipe either way. (For less experienced ice cream makers reading this comment, a custard-based ice cream has tempered egg yolks, which gives it a richer, more pudding-like texture.)

So your daughter could take the ginger ice cream recipe as-is and just add her normal amount of egg yolks. Or, she could adjust a bit more — often custard-based ice creams have a bit more milk and a bit less cream, so she could tweak that, too. Either way, it should still turn out fine!