Gingerbread Ice Cream

• 2 cups Whole Milk
• 2 teaspoons Ground Ginger
• 1 teaspoon Ground Cinnamon
• 1/4 teaspoons Ground Nutmeg
• 1/8 teaspoons Ground Clove
• 4 whole Egg Yolks
• 1/3 cups Packed Light Brown Sugar
• 2 Tablespoons Unsulfured Molasses
• 2 cups Heavy Cream

1. 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.
2. In a small bowl whisk together the egg yolks, sugar and molasses.
3. Return saucepan with steeped milk back to the burner with 1 cup of heavy cream, bring to a simmer over medium heat.
4. 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, approximately 1/2 cup's 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 and stir with a wooden spoon until the base covers the back of the spoon or the base reaches a temperature of 180 degrees F.
5. Prepare an ice bath in a bowl big enough to contain the medium bowl with the ice cream base.
6. 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.
7. Pour ice cream base into your ice cream maker and churn following the manufacturer's instructions.
8. Optional: Top ice cream with candied goji berries, or fruit of choice, and tuile bits.

milk, ground ginger, ground cinnamon, ubc, ground clove, egg yolks, brown sugar, molasses, heavy cream

Taken from tastykitchen.com/recipes/desserts/gingerbread-ice-cream/ (may not work)