Gingerbread Ice Cream

1. 1

   In a medium saucepan, combine the first 6 ingredients and bring to a very gentle boil.

2. 2

   Once it begins to boil, remove from heat immediately and allow to steep for 25 minutes.

3. 3

   Strain mixture into a container, and whisk in molasses.

4. 4

   Pour mixture back into saucepan and put on low to medium heat.

5. 5

   Beat the egg yolks and sugar together until frothy.

6. 6

   Whisk 1 cup of the warm milk mixture into the beaten eggs.

7. 7

   Gradually whisk all of the egg mixture into the remaining milk mixture.

8. 8

   Cook, whisking constantly for about 5 minutes, or until the mixture coats the back of a spoon.

9. 9

   Remove from heat and strain back into a container sitting in an ice bath.

10. 10

    Stir to help cool.

11. 11

    After it's cooled, cover with plastic wrap pressed directly against the surface to prevent a skin from forming.

12. 12

    Refrigerate about 1 hour, until well-chilled.

13. 13

    Freeze in ice-cream maker according to manufacturer's instructions.

14. 14

    When the ice cream is almost done freezing-about 5 minutes before-add the gingerbread cubes and chocolate if using.

No additional tips available.