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1
In a medium saucepan combine the cream, 1/2 cup of the granulated sugar, vanilla extract and ginger.
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2
Bring to a boil, turn off the heat and let sit for 1 hour.
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3
In a small bowl, combine the eggs and the remaining 1/2 cup sugar and beat to a homogeneous consistency.
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4
Bring the cream-ginger mixture back to a boil and turn the heat off.
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5
Immediately strain and whisk a third of the cream mixture into the egg-sugar mixture and then immediately whisk the egg mixture back into the remaining cream mixture.
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6
Chill the mixture over an ice water bath.
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7
Churn the chilled mixture in an ice cream machine according to the manufacturer's directions.
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8
Serve as is, or to make ice cream sandwiches, place 1 generous scoop of ice cream on the bottom of 1 Molasses Cookie and place another cookie on top.
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9
These can be done ahead and frozen.
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10
Let warm for 5 to10 minutes before serving.
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11
Preheat the oven to 350 degrees F.
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12
In medium bowl, combine the flour, baking soda, cinnamon, ginger, cloves and salt and set aside.
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13
In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and brown sugar until light and fluffy.
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14
Beat in the egg and then the molasses.
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15
In thirds, gently mix in the flour mixture until just combined.
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16
Using an ice cream scoop, scoop out the cookie dough into 1-inch balls onto a sheet tray covered with turbinado sugar.
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17
Gently toss the cookies in the sugar, covering them completely.
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18
Place the sugar-coated dough balls on another sheet tray and gently squish a little.
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19
Bake for 9 to 10 minutes.
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20
Remove the cookies to a rack to cool.
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21
Yield: 36 cookies.
