{"id":701,"date":"2008-12-16T23:37:07","date_gmt":"2008-12-17T05:37:07","guid":{"rendered":"http:\/\/dmentd.com\/?p=701"},"modified":"2026-08-04T15:32:00","modified_gmt":"2026-08-04T20:32:00","slug":"ice-cream-gingerbread-mtm","status":"publish","type":"post","link":"https:\/\/dmentd.com\/blog\/ice-cream-gingerbread-mtm","title":{"rendered":"Ice Cream &#8211; Gingerbread &#8211; GEM\/MTM"},"content":{"rendered":"\n<ul class=\"wp-block-list\">\n<li>16 OZ milk<\/li>\n\n\n\n<li>16 OZ heavy cream<\/li>\n\n\n\n<li>7 OZ (198 G) sugar<\/li>\n\n\n\n<li>1 OZ corn syrup<\/li>\n\n\n\n<li>10 OZ egg yolks (18 to 20 eggs)<\/li>\n\n\n\n<li>\u00bc TSP salt<\/li>\n\n\n\n<li>2 TSP vanilla<\/li>\n\n\n\n<li>1\u00bd TSP ground ginger<\/li>\n\n\n\n<li>1 TSP ground cinnamon<\/li>\n\n\n\n<li>\u00bd TSP ground cloves<\/li>\n\n\n\n<li>\u00bc TSP ground nutmeg<\/li>\n\n\n\n<li>2 OZ blackstrap molasses<\/li>\n<\/ul>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Blend the egg yolks with the ginger, cinnamon, nutmeg, cloves and half of the sugar, then beat until smooth (the sugar has partially dissolved).<\/li>\n\n\n\n<li>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.&nbsp; Immediately remove from the heat.<\/li>\n\n\n\n<li>Temper the eggs by gradually adding about \u2153 of the hot milk mixture, whipping constantly.&nbsp; 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\u00b0F\/82\u00b0C).&nbsp; Immediately remove from the heat.<\/li>\n\n\n\n<li>Continue whisking until you are able to strain the mixture into a metal container and immediately transfer to an ice bath.&nbsp; Cool to below 40\u00b0F\/4\u00b0C, whisking occasionally to keep the mixture smooth.&nbsp; Cover and refrigerate for a minimum of 12 hours, or overnight.<\/li>\n\n\n\n<li>Process in an ice cream machine according to the manufacturer&#8217;s instructions.&nbsp; Pack into storage containers (or molds) and freeze for several hours, overnight preferably, before serving.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\">Yields 2 QT.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yields 2 QT.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[4],"tags":[],"class_list":["post-701","post","type-post","status-publish","format-standard","hentry","category-recipes"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/701","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/comments?post=701"}],"version-history":[{"count":10,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/701\/revisions"}],"predecessor-version":[{"id":2790,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/701\/revisions\/2790"}],"wp:attachment":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/media?parent=701"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/categories?post=701"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/tags?post=701"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}