Gingerbread Ice Cream

1. 1

   Pour milk and spices into a medium saucepan and bring to a simmer. Remove from heat, cover and allow it steep for 10-20 minutes.

2. 2

   In a small bowl whisk together the egg yolks, sugar and molasses.

3. 3

   Return saucepan with steeped milk back to the burner with 1 cup of heavy cream, bring to a simmer over medium heat.

4. 4

   Remove pan from heat and slowly pour a small stream of milk into the small bowl with the egg yolks while whisking to temper the eggs, approximately 1/2 cup's worth. Once the egg yolks have been tempered, return them into the saucepan and stir to combine. Place the saucepan back on the stove over medium heat and stir with a wooden spoon until the base covers the back of the spoon or the base reaches a temperature of 180 degrees F.

5. 5

   Prepare an ice bath in a bowl big enough to contain the medium bowl with the ice cream base.

6. 6

   Place the remaining heavy cream into a medium bowl and place a fine mesh strainer over it. Strain ice cream base into the prepared bowl. Stir to combine, then place bowl into the ice bath and stir occasionally until cool.

7. 7

   Pour ice cream base into your ice cream maker and churn following the manufacturer's instructions.

8. 8

   Optional: Top ice cream with candied goji berries, or fruit of choice, and tuile bits.

* Per serving · 4 servings · Values may vary.

No additional tips available.