Scooped: Lemon, Honey, And Brandy (Or Guggle Muggle) Ice Cream Recipe

• 2 cups whole milk
• 1 cup cream
• 2 teaspoons grated ginger
• 1/2 teaspoon kosher salt
• 6 egg yolks
• 1/2 cup strong honey
• Zest of 3 lemons
• 3 tablespoons plus 1/4 cup brandy, divided (recommended: Slivovitz plum brandy)
• 1/2 cup dried apricots, diced small
• 1/2 cup candied ginger, diced small

1. In a three-quart saucepan, combine milk, cream, ginger, and salt. Heat on medium-low, just below a simmer, for ten minutes.
2. Meanwhile, whisk egg yolks and honey together in a medium bowl until thoroughly combined. After ten minutes, slowly add about 1/2 cup of dairy into yolk mixture, whisking constantly. Transfer whisked mixture back to saucepan, whisk to combine, and cook on medium-low heat until custard coats the back of a spoon and a finger swipe leaves a clean line. Pour through a fine-mesh sieve into an airtight container.
3. Stir in lemon zest and 3 tablespoons brandy, then transfer to refrigerator to chill overnight. In a small bowl, combine apricots, candied ginger, and 1/4 cup brandy. Refrigerate overnight.
4. The next day, churn ice cream according to manufacturer's instructions. In last minute of churning, slowly add soaked apricots, ginger, and any remaining brandy. Freeze for two to three hours before serving.

milk, cream, ginger, kosher salt, egg yolks, honey, lemons, brandy, dried apricots, candied ginger

Taken from www.seriouseats.com/recipes/2011/04/ice-cream-for-cold-hot-toddy-lemon-honey-brandy-lemon-honey-recipe.html (may not work)