Gingerbread Ice Cream

• 2 cups light cream
• 1 cup milk
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1/8 teaspoon freshly ground nutmeg
• 1 ounce fresh ginger, peeled and sliced
• 5 egg yolks
• 1/2 cup granulated sugar
• 1/4 cup molasses
• 3/4 cup diced gingerbread (optional)
• 1/3 cup chopped bittersweet chocolate (optional)

1. In a medium saucepan, combine the first 6 ingredients and bring to a very gentle boil.
2. Once it begins to boil, remove from heat immediately and allow to steep for 25 minutes.
3. Strain mixture into a container, and whisk in molasses.
4. Pour mixture back into saucepan and put on low to medium heat.
5. Beat the egg yolks and sugar together until frothy.
6. Whisk 1 cup of the warm milk mixture into the beaten eggs.
7. Gradually whisk all of the egg mixture into the remaining milk mixture.
8. Cook, whisking constantly for about 5 minutes, or until the mixture coats the back of a spoon.
9. Remove from heat and strain back into a container sitting in an ice bath.
10. Stir to help cool.
11. After it's cooled, cover with plastic wrap pressed directly against the surface to prevent a skin from forming.
12. Refrigerate about 1 hour, until well-chilled.
13. Freeze in ice-cream maker according to manufacturer's instructions.
14. When the ice cream is almost done freezing-about 5 minutes before-add the gingerbread cubes and chocolate if using.

light cream, milk, ground cinnamon, ground cloves, freshly ground nutmeg, fresh ginger, egg yolks, granulated sugar, molasses, gingerbread, bittersweet chocolate

Taken from www.food.com/recipe/gingerbread-ice-cream-92085 (may not work)