Ingredients :
- 2 cups heavy whipping cream
- 2 cups whole milk
- 3/4 cup sugar
- 1/4 cup molasses
- 5 large egg yolks, room temperature
- 1 tablespoon vanilla extract
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- Optional: crushed gingersnap cookies and whipped cream
Directions :
- In a large saucepan, heat the cream and milk to 175°; stir in molasses and sugar until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon.
- Remove from the heat. Whisk in vanilla, ginger, cinnamon, nutmeg, cloves and salt. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Press foil or waxed paper onto surface of custard. Refrigerate for several hours or overnight.
- Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer’s directions. (Refrigerate any remaining mixture until ready to freeze.)
- Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours. If desired, top with crushed gingersnap cookies and whipped cream.
