Scooped: Gingerbread and Trappist Ale Ice Cream

Name: Scooped: Gingerbread and Trappist Ale Ice Cream
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Global
Ingredients: 394 milliliters Trappist ale, such as Chimay red or blue label, divided; 4 allspice berries; 1 teaspoons black peppercorns; 118 milliliters candied ginger, minced; 2 cardamom pods; 4 three-inch long cinnamon sticks; 118 milliliters packed dark brown sugar; 14 grams dark chocolate, finely chopped; 6 larges egg yolks; 1 inch nub of ginger, peeled and sliced thin; 473 milliliters heavy cream; 2 teaspoons kosher salt; 1 large Zest of half a lemon; 5 Tbsps molasses; 237 milliliters whole fat milk; 1 teaspoons freshly ground nutmeg; 3 star anise petals; 1 teaspoon vanilla extract

If $1.36 per serving falls in your budget, Scooped: Gingerbread and Trappist Ale Ice Cream might be Christmas will be even more special with this recipe. From preparation to the plate, this recipe takes around 2 hours. Head to the store and pick up egg yolks, brown sugar, nub of ginger, and a few other things to make it today.

Instructions

In a 3-quart saucepan, combine cream, milk, 1 1/3 cups ale, and molasses.

Ingredients you will need

Molasses

Cream

Milk

Ale

Equipment you will use

Sauce Pan

Add ginger, cinnamon, cloves, star anise, allspice, cardamom, nutmeg, and black pepper.

Ingredients you will need

Black Pepper

Star Anise

Allspice

Cardamom

Cinnamon

Clove

Ginger

Nutmeg

Heat over medium-low heat until just below simmering, stirring often, about 15 minutes.

In a bowl, whisk together the yolks and brown sugar until thoroughly combined.

Ingredients you will need

Brown Sugar

Egg Yolk

Equipment you will use

Whisk

Bowl

Add one ladle of the cream mixture to the yolks while whisking constantly. Repeat once or twice until the yolks are warmed, then return everything to the pot. Readjust the heat source so liquid remains at just below a simmer.

Ingredients you will need

Cream

Egg Yolk

Equipment you will use

Whisk

Ladle

Pot

Cook, stirring frequently until thickened (custard should coat back of spoon), 5 to 7 minutes.

Ingredients you will need

Custard

Add the chocolate, lemon zest, and the last 1/3 cup of ale. To test for doneness, stick in a spoon, then run your finger along the back. If the custard coats the spoon in a thick layer and leaves a clear line, the custard is ready.

Ingredients you will need

Lemon Zest

Chocolate

Custard

Ale

Strain the custard into a heat-proof bowl and stir in the vanilla. Chill in refrigerator overnight. Churn the next day according to ice cream maker manufacturer's instructions. During last minute of churning, add the candied ginger.

Ingredients you will need

Candied Ginger