Gingerbread Ice Cream

And you thought I was going to forget... Well, I didn't. But I almost did. I am glad I didn't. This ice cream was good, of course. I mean, how bad could it really be? It is rich and creamy and you can taste the fresh ginger in it.



1 1/4 cups 2% milk
1/3 cup brown sugar
2 Tbsp molasses
1 1/2 tsp grated fresh ginger
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp cloves
Dash salt
3 egg yolks
1 cup heavy cream

Bring milk, brown sugar, molasses, ginger, spices and salt up to a simmer in a small, heavy-bottomed saucepan. 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.

Yields 1 quart.

Rookie's Notes: This makes 1 quart. I suggest doubling this recipe.