Spicy Gingerbread Chocolate Chip Ice Cream

Whenever I make gingerbread cookies, no matter what recipe I am using, I double the spices, add cardamon powder and sometimes even chili or cayenne powder. I like my gingerbread cookies to bite me back when I bite into them.

When I created this ice cream, I tried to mix together a sassy spice blend to add  gingerbread flavor that wouldn’t distract from the ice cream itself.

I used the mellower milk chocolate chips instead of semi sweet not to pile more on the palate. I think it came out great. However,  next time I would reach for the chili and cayenne to push the spice bar even higher. Because that’s how I do things.

This holiday ice cream has plenty of gingerbread flavor and no spicy distractions. I loved it and hope you will too.

• 2 teaspoons cinnamon
• 1 teaspoon ginger
• 1 teaspoon clove
• 1 teaspoon nutmeg
• 1/2 teaspoon cardamon 
• 1/2 teaspoon star anise powder
• 1/2 teaspoon black pepper
• 6 egg yolks
• 1 cup heavy cream
• 2 cups whole milk
• 3/4 cup granulated sugar
• 1/4 cup molasses
• 1 cup milk chocolate chips

• Whisk together the spices and pepper in a small bowl.
• In a medium saucepan heat milk, cream, sugar, molasses and spices until just about to boil.
• Whisk egg yolks together in a heat proof bowl.
•  Slowly pour the cream mixture into the yolks whisking quickly to temper the eggs.
• Scrape the tempered mixture back into the pan and reheat stirring occasionally until the mixture thickens a bit, coating the back of a wooden spoon.
• Remove from heat and strain into a heat proof bowl.
• Cover with plastic wrap, making sure the wrap touches the top of the mixture.
• Refrigerate for at lease 3 hours or overnight.
• Transfer mixture to the bowl of an ice cream maker and follow manufacturers directions.
• When ice cream reaches soft serve consistency, mix in the chocolate chips.
• Transfer the ice cream to a container and place in freezer until it hardens.