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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 4 |
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This is amazing! It really does taste like a slice of gingerbread. I used leftover diced pieces of SueL's Gingerbread #44268, which i highly recommend. The ice cream is good plain if you don't have gingerbread or chocolate to add to it. It's very flavorful and rich, so a little goes a long way. 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) |
Directions:
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.
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