Gingerbread Ice Cream

Today I’m going to share with you part two of my holiday trifecta dessert, which consists of a Gingerbread Financier, topped with a subtle Gingerbread Ice Cream, and a Candy Cane shapped Tuile topped with Candided Goji berries.

We started this trifecta which I pictured in my previous post with Candied Goji Berry Topped Tuiles in the shape of Candy Canes.

I know most of us in the U.S. are just getting geared up for Thanksgiving, but after seeing all the Christmas decorations go up in the stores as soon as November 1st came around, I was inspired to come up with something a little festive to share with you.

And, as promised here is my holiday inspired Gingerbread Ice Cream. I hope you enjoy it!

I saved some pieces of tuile, crunched them up and topped the gingerbread ice cream along some left over candied goji berries.

I added a touch of Framboise Liquere to the syrup in which I cooked the goji berries for a little extra punch.

Gingerbread Ice Cream

Adapted from Frozen Desserts By Francisco Migoya

2 cups whole milk
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/8 teaspoon ground clove
4 large egg yolks
1/3 cup packed light brown sugar
2 tablespoons unsulfured molases
2 cups heavy cream

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.

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

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

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, approx. 1/2 a cups 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 stir with a wooden spoon until the base covers the back of the spoon or the base reaches a temperature of 180 degrees F.

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

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.

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

Be Sociable, Share!

• 

Tagged as: cinnamon, francisco migoya, frozen desserts, ginger, heavy cream, milk, nutmeg