1/4 liter milk
1 cinnamon stick
1 large piece of lemon peel
8 egg yolks
Pinch of salt
1 tbsp ground cinnamon
1/2 liter cream
Put the milk, cinnamon stick, lemon peel and sugar in a pan
Bring everything to the boil slowly then lower the heat and cook for a further 15 minutes
Beat the egg yolks with the pinch of salt until they become thick then place in a glass bowl over a pan of boiling water and cook until they thicken a bit more
Whisk the milk (remove the cinnamon stick and lemon peel first) with the egg yolks and continue cooking in the glass bowl over the pan of boiling water until the mixture becomes thick enough to stick to a spoon
Remove from the heat and continue whisking until the mixture cools down then mix in the cream and place in the freezer once it’s cool enough - remove from the freezer when it has just frozen and beat in a blender and return to the freezer
The Apple-Topped Gingerbread is complete when it comes out of the oven, but we couldn't resist gilding the lily with applesauce and cinnamon Ice cream.Servings: 10
Makes 2 Quarts
1 cup heavy cream and 3 cups milk (or 2 cups milk and 2 cups heavy cream)
1/2 teaspoon salt
3 cinnamon sticks
2/3 cup sugar
8 large egg yolks
2 teaspoons vanilla extract
1 teaspoon ground cinnamon (optional)
2 teaspoons sugar (optional)
Place the cream, milk, salt, and cinnamon sticks in a saucepan and bring to a boil over high heat. Allow to steep for 1 hour.
Place the sugar, egg yolks, and vanilla in a large bowl and mix to combine. Return the cream to a boil and pour over the egg mixture, whisking all the while. Allow to sit 5 minutes. Pour through a strainer and discard the solids. Chill in an ice bath. When cool, cover and refrigerate. Transfer to an ice cream maker and freeze according to the manufacturer's instructions.
You can mix the cinnamon and sugar together and add it to the ice cream after it has cooled but before it is frozen. Don't add it earlier: The cinnamon acts as a starch and will give you glue if added during the cooking process.
This is also delicious served with sweetened whipped cream.
1/4 pound (1 stick) unsalted butter, at room temperature
1/2 cup sugar
1/2 cup molasses
1/2 cup sour cream or full-fat yogurt
2 large eggs, at room temperature
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground ginger
1 tablespoon finely grated fresh gingerroot
2 hard apples (such as Granny Smith, Baldwin, or Macoun), peeled, cored, and thinly sliced
2 tablespoons unsalted butter, melted
Preheat the oven to 350 degrees. Lightly grease and flour a 9-inch cake pan.
Place the butter and sugar in a bowl of a mixer fitted with a paddle and mix until creamy. Add the molasses and mix until creamy. Add the sour cream and mix until creamy.
Add the eggs, one at a time, beating well after each addition. Add the flour, baking powder, baking soda, salt, ground ginger, and gingerroot and mix just to combine.
Place the batter in the prepared pan and smooth down. Place the apples on top in a circle, shingle style, around the edges of the ice cream cake. Transfer the cake to the oven and bake until the center is set and springs back under pressure, about 30 minutes, basting every 10 minutes with the melted butter. Serve warm or at room temperature. Cover and store at room temperature up to 2 days