Ingredients:

• 4 large egg yolks
• ¾ cup plus 1 tablespoon sugar
• 1 ½ cups cream
• 1 ½ cups whole milk
• 1 ½ teaspoon ground ginger
• 1 teaspoon cinnamon
• ¼ teaspoon ground cloves
• 2 tablespoons molasses
• 1 teaspoon vanilla
• Pinch table salt

Instructions:

1. Set a medium metal bowl in a large bowl of ice water and have a fine sieve at the ready.
2. Whisk the yolks with ¼ cup sugar in a medium bowl.  Combine the remaining ½ cup plus 1 tablespoon sugar with the cream and milk in a 3 quart saucepan.  Set over medium heat and stir occasionally until the milk is hot but not simmering.  Whisk about ½ cup of the hot milk into the yolks and then whisk the yolk mixture back into the milk.
3. Reduce the meat to medium low and cook stirring constantly with a clean wooden spoon until custard thickens slightly, 3 to 4 minutes. Immediately stir the custard through the sieve into the bowl set in ice water.
4. Sprinkle the ginger, cinnamon and cloves over the custard while it is still warm and whisk.  Wait 10 minutes and then whisk in the molasses, vanilla and salt.  Cover the surface of the custard with plastic and let it cool to room temperature.  Now chill thoroughly in the refrigerator ideally overnight.
5. Stir the chilled custard to evenly distribute the molasses or spices.  Freeze in an ice
   cream maker.  As with most makers, the custard will reach its thickest consistency after churning 30 to 35 minutes.  If it is still too soft at this point transfer it to a covered storage container and freeze.

Comments: Velvety and delicious!