Ingredients
Scale
- 2 cups Heavy cream
- 1 cup Whole milk
- 3/4 cup Granulated sugar
- 6 Large egg yolks
- 1 tablespoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground nutmeg
- 1/4 teaspoon Ground ginger
- Pinch Salt
Instructions
- Combine the heavy cream, milk, and sugar in a saucepan. Heat over medium heat until the sugar dissolves and the mixture is warm.
- Whisk the egg yolks until smooth. Gradually add the warm cream mixture to the yolks, whisking constantly to temper the eggs.
- Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until thickened and coats the back of a spoon.
- Remove from heat and stir in vanilla, cinnamon, nutmeg, ginger, and salt.
- Let the mixture cool to room temperature, then refrigerate for several hours or overnight.
- Process the chilled mixture in an ice cream maker according to the manufacturer’s instructions.
- Freeze the ice cream until firm and serve.
Notes
Always temper the egg yolks with warm cream to prevent scrambling. For a richer flavor, use fresh vanilla beans instead of extract.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30g
- Sodium: 50mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 186mg
Keywords: ice cream, dessert, custard, spiced ice cream, homemade ice cream