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Gingerbread Ice Cream

Combine brown sugar, egg yolks, salt, and baking soda in a 3-quart stainless steel saucier, then whisk in cookie crumbs, cream, and milk. Cook over medium-low heat for a few minutes, until warm to the touch. Increase heat to medium, stirring and scraping constantly with a flexible spatula, and cook until steaming-hot, about 8 minutes or to 155°F (68°C). Stir in liqueur and vanilla and season to taste with salt, black pepper, and/or additional spices if desired. Pour through a fine-mesh sieve into a large stainless steel bowl, pressing gently with a flexible spatula to release the liquid trapped in the crumbs.

Published at Fri, 21 Dec 2018 10:25:58 +0000