A gingerbread spiced custard ice cream dotted with soft baked gingerbread cookies.

INGREDIENTS:

COOKIES:

✦ 1.5 cups + 2 tbsp all purpose flour

✦ 1/2 tsp baking powder

✦ 1/2 tsp baking soda

✦ 1 tsp pumpkin pie spice

✦ 1 tsp ground ginger

✦ 1/4 tsp salt

✦ 6 tbsp unsalted butter

✦ 3 tbsp unsulphured molasses

✦ 3/4 cup packed brown sugar

✦ 1 large egg

✦ 1 tsp vanilla extract

ICE CREAM BASE:

✦ 7 egg yolks

✦ 3/4 cup packed brown sugar

✦ 2 cups whole milk

✦ 2 cups heavy cream

✦ 1/4 cup unsulphured molasses

✦ 1 tsp pumpkin pie spice

✦ 1.5 -2 tsp ground ginger

✦ 1-2 tbsp scotch

INSTRUCTIONS:

To make the cookies: Preheat oven to 350°F and line a large baking tray with parchment paper.

In a small bowl combine the flour, baking powder, baking soda, spices and salt. In a medium saucepan melt the butter and stir in the molasses. Add the brown sugar and whisk to combine. And then add the eggs and vanilla and whisk until smooth. Stir in the dry ingredients with a spatula until just combined.

Scoop the dough by the large tablespoon onto the cookie sheet and bake for 8-11 minutes until the centers are just set. Let cool completely on the baking sheet.

To make the ice cream base: in a small bowl, mix together the egg yolks and brown sugar until smooth and lighter in color.

In a medium saucepan combine the milk and heavy cream and heat until very warm but not simmering. Stir in the pumpkin pie spice and ground ginger.

Slowly add 1/2 – 1 cup of the hot milk mixture to the egg mixture, whisking as you add to steadily increase the temperature of the eggs so that they do not cook. Once the egg mix has come up to temperature, add everything back into the saucepan.

Stirring constantly with a wooden spoon, heat the custard until the mixture coats the back of the spoon. It has thickened enough when you can run your finger down the back of the spoon and the line stays visible.

Strain the mixture through a fine mesh sieve into a fresh bowl and stir in the scotch. Let cool, then refrigerate for at least 2 hours. Churn in your ice cream maker as directed. Crumble pieces of cookie into the custard and freeze in an ice cream approved container. Enjoy!