Gingerbread Ice Cream

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

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.