Ingredients

1 1/4 cups 2% milk

1/3 cup dark brown sugar, packed

2 tbsp fancy molasses

2 tsp minced or grated fresh ginger

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground cloves

dash salt

3 x large egg yolks

1 cup whipping cream

Preparation

Bring milk, brown sugar, molasses, ginger, spices and salt up to a simmer in a small, heavy-bottomed saucepot. In a small bowl, whisk egg yolks. Gradually add hot milk to egg yolks, whisking constantly, until all milk has been incorporated. Return mixture to the pot and stir over medium-low heat until the custard coats the back of a spoon, about 3 minutes. Remove from heat and strain. Chill completely.

Whisk whipping cream into custard mixture and pour into an ice cream maker. Churn ice cream according to manufacturer’s instructions. Scrape ice cream into a non-reactive container and keep frozen until ready to serve