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Gingerbread Ice Cream




Source of Recipe


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List of Ingredients




2 cups light cream
1 cup milk
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/8 teaspoon freshly ground nutmeg
1 ounce fresh ginger, peeled and sliced
5 egg yolks
1/2 cup granulated sugar
1/4 cup molasses
3/4 cup diced gingerbread (optional)
1/3 cup chopped bittersweet chocolate (optional)



Recipe



1. In a medium saucepan, combine the first 6 ingredients and bring to a very gentle boil.
2. Once it begins to boil, remove from heat immediately and allow to steep for 25 minutes.
3. Strain mixture into a container, and whisk in molasses.
4. Pour mixture back into saucepan and put on low to medium heat.
5. Beat the egg yolks and sugar together until frothy.
6. Whisk 1 cup of the warm milk mixture into the beaten eggs.
7. Gradually whisk all of the egg mixture into the remaining milk mixture.
8. Cook, whisking constantly for about 5 minutes, or until the mixture coats the back of a spoon.
9. Remove from heat and strain back into a container sitting in an ice bath.
10. Stir to help cool.
11. After it's cooled, cover with plastic wrap pressed directly against the surface to prevent a skin from forming.
12. Refrigerate about 1 hour, until well-chilled.
13. Freeze in ice-cream maker according to manufacturer's instructions.
14. When the ice cream is almost done freezing-about 5 minutes before-add the gingerbread cubes and chocolate if using.