This gelato has an intense ginger-cookie flavor perfect for gingersnap lovers.
- Yield: Makes about 1 quart
Source: Martha Stewart Living, June/July 1994
- 2 cups whole milk
- 1 ounce (about 2 inches) fresh ginger, peeled and sliced lengthwise
- 1 cinnamon stick
- 1 clove
- 1/8 teaspoon freshly ground nutmeg
- 1/4 cup molasses
- 5 large egg yolks
- 1/2 cup sugar
- 1 cup heavy cream
In a medium saucepan, heat milk, ginger, and spices. Bring to a gentle boil, cover, and remove from heat. Steep for 30 minutes. Strain mixture, and reserve milk; discard solids. Stir in molasses until well mixed.
Combine egg yolks and sugar in the bowl of an electric mixer. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Meanwhile, return milk to a simmer.
Add half the milk to egg-yolk mixture, and whisk until blended. Stir into remaining milk, and cook over low heat, stirring constantly, until mixture is thick enough to coat a spoon.
Remove from heat, and immediately stir in cream. Pass mixture through a strainer into a medium bowl set over an ice bath to chill. Freeze in an ice-cream maker according to manufacturer's instructions. Store in a plastic container.