Sunday, December 20, 2009

Gingersnap Ice Cream

Churned it, froze it, and tasted it today. Oh! So good! Like eating gingerbread dough off the you were a kid. Right? A kid? It's pretty rich so you only need a small scoop for a LOT of satisfaction!

Gingersnap Ice Cream
Adapted from The Art of Simple Food by Alice Waters.
Makes 1 quart

Separate 5 eggs. Whisk the yolks just enough to break them up. Pour into a heavy-bottomed pot:
  • 1 1/2 cups half-and-half
  • 2/3 cup sugar
  • a pinch of salt
Warm the half-and-half mixture over medium heat until steaming, but do not allow to boil. Stir to dissolve the sugar. Whisk in:
  • 1/4 cup molasses
  • 1/2 teaspoon vanilla
  • 2 teaspoons cinnamon
  • 2 teaspoons ground ginger
  • 1/4 teaspoon ground pepper
Whisk a little of the hot half-and-half mixture into the egg yolks to temper them, then whisk the warmed yolks back into the hot half-and-half. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from the heat and stir in:
  • 1 1/2 cups heavy cream
Cover the custard and chill thoroughly.

Freeze the chilled custard in an ice-cream machine according to the manufacturer's instructions. Transfer the frozen ice cream into a clean dry container, cover, and store in the freezer for several hours to firm up before serving.

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