- 16 OZ milk
- 16 OZ heavy cream
- 7 OZ (198 G) sugar
- 1 OZ corn syrup
- 10 OZ egg yolks (18 to 20 eggs)
- ¼ TSP salt
- 2 TSP vanilla
- 1½ TSP ground ginger
- 1 TSP ground cinnamon
- ½ TSP ground cloves
- ¼ TSP ground nutmeg
- 2 OZ blackstrap molasses
- Blend the egg yolks with the ginger, cinnamon, nutmeg, cloves and half of the sugar, then beat until smooth (the sugar has partially dissolved).
- Combine the milk, heavy cream, corn syrup, salt, and the remainder of the sugar in a saucepan and bring just to a simmer over medium heat. Immediately remove from the heat.
- Temper the eggs by gradually adding about ⅓ of the hot milk mixture, whipping constantly. Return the tempered egg mixture to the remaining hot milk in the saucepan and cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon (180°F/82°C). Immediately remove from the heat.
- Continue whisking until you are able to strain the mixture into a metal container and immediately transfer to an ice bath. Cool to below 40°F/4°C, whisking occasionally to keep the mixture smooth. Cover and refrigerate for a minimum of 12 hours, or overnight.
- Process in an ice cream machine according to the manufacturer’s instructions. Pack into storage containers (or molds) and freeze for several hours, overnight preferably, before serving.
Yields 2 QT.