Oh Snap!

This past weekend I took a tour of High Road Craft Ice Cream & Sorbet in Atlanta while in town for Thanksgiving. I discovered these guys a few months back while at South City Kitchen where my table split bowls of Maple Bacon and Cherry Vanilla- after that, I was hooked. They make some really cool flavors such as Bourbon Burnt Sugar, Port Pear Pecan, and I even saw a Black Truffle ice cream on the list. At the factory store, they sell a regular selection of pints, daily creations, and even fleur de sel sprinkled chocolate covered ice cream bars- those things rocked by the way! After the tour, Chef Keith answered a pile of questions I had for him about creating ice creams and sorbets which has since helped tremendously. Inspired by the tour, I went back to my folks house in search of an original ice cream flavor whose recipe I could create myself. What I came up with was Gingersnap!

I don't know about you but I can put the hurt to a box of gingersnap cookies. They are sugary, have some of that rich molasses flavor, and a good amount of zing from the ginger. Not only do they taste amazing, but they don't make you feel like you are eating a stick of butter when you eat them (not that there is anything wrong with that). When you take a bite of the ice cream (does that even make sense? It's not on a cone) you instantly taste the molasses and I found myself wanting to savor the flavor (not to be confused with a flavor saver). Slowly but surely, just like the cookie, you get a taste of the ginger. Not so fast that you think you are eating ginger ice cream but after the molasses and cinnamon have sunken into your taste buds. The consistency as you can see is soft but could easily hold up on a cone.


Ingredients

Nutritional Info
Serving Size 1/2 cup Servings 8
Calories 300
Fat 23g
Sat Fat 15g
Carbs 7g
Sugar 6g
Protien 2.5g

• 2 cups heavy cream
• 1 cup milk (I used 2%)
• 2/3 cup sugar
• 2 tbs molasses
• 4 egg yolks
• 2 tsp ground ginger
• 1/4 tsp ground cinnamon
• 1/4 tsp whole clove
• Box or bag of gingersnap cookies

*Nutritional Info from:
Livestrong.com/myplate Equipment

• Double boiler (1 inch of water in the bottom)
• Mixing bowl
• Sieve/ mesh strainer 
• Measuring Cups 
• Measuring Spoons 
• Whisk

Start by heating the cream over a double boiler. Once it begins to lightly steam, it will be time to add in the egg yolk mixture.

As the cream begins to steam, it is time to mix it with the egg yolks, molasses, sugar, ginger, cinnamon, and clove.

Pour about 1/3 of the heated cream into the egg yolk mixture. Whisk as you pour so as not to curdle the eggs.

Pour the cream and egg mixture back into the double boiler along with the cup of milk. Slowly heat the mixture until it coats the back of a spoon and transfer to a medium sized bowl to chill. Once thoroughly chilled, pour mixture into ice cream machine and churn to manufacturer instructions. Mine took about 20 minutes.

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