Gingerbread Ice Cream

• 2 cups heavy cream
• 2 cups whole milk
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1/4 cup blackstrap molasses
• 1/4 cup cornstarch
• 2 tablespoons ground ginger
• 1 teaspoon cocoa powder
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• Chopped candied or crystallized ginger, for garnish

1. Combine the cream, milk, and molasses in a pot. Set over medium heat. Meanwhile, combine the sugars, cornstarch, ginger, cocoa, pepper, and cinnamon in a bowl. Stir with a fork to get rid of any lumps. When the cream mixture is very hot, add a splash to the sugar mixture. Stir with a fork until smooth. Add another splash. Stir. Add another splash. Stir. When you've added about half the liquid, pour all that back into the pot. Continue to cook until the mixture thickens, like a thin pudding-the whisk will leave a trail-about 3 minutes. Stir in the vanilla. Transfer to a heatproof bowl and press a piece of plastic on top to prevent a skin from forming. Chill in the fridge until very cold or up to 2 days.
2. Churn for about 25 minutes. Transfer to a container and freeze. Serve with candied ginger sprinkled on top.

heavy cream, milk, sugar, brown sugar, blackstrap molasses, cornstarch, ground ginger, cocoa powder, freshly ground black pepper, ground cinnamon, vanilla, candied

Taken from food52.com/recipes/75660-gingerbread-ice-cream (may not work)