GINGERBREAD ICE CREAM

GINGERBREAD ICE CREAM image

Yield 6 people

Number Of Ingredients 10

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1 1/4 cups 2% milk
1/3 cup dark brown sugar, packed
2 tbsp fancy molasses
2 tsp minced or grated fresh ginger
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
dash salt
3 x large egg yolks
1 cup whipping cream

Steps:

# Bring milk, brown sugar, molasses, ginger, spices and salt up to a simmer in a small, heavy-bottomed saucepot. In a small bowl, whisk egg yolks. Gradually add hot milk to egg yolks, whisking constantly, until all milk has been incorporated. Return mixture to the pot and stir over medium-low heat until the custard coats the back of a spoon, about 3 minutes. Remove from heat and strain. Chill completely. # Whisk whipping cream into custard mixture and pour into an ice cream maker. Churn ice cream according to manufacturer's instructions. Scrape ice cream into a non-reactive container and keep frozen until ready to serve