Yield: Yields a generous 1 quart.
Stir the chilled custard to evenly distribute any molasses or spices that may have settled to the bottom. Freeze in an ice cream maker according to the manufacturer’s instructions. With most ice cream makers, the custard will reach its thickest consistency after churning 30 to 35 minutes. However, the ice cream can still be somewhat soft at this point. If you prefer a firmer consistency, transfer it to a covered storage container and freeze until it reaches the desired consistency.
Serving Suggestion: To dress up this holiday dessert, serve with a twisted tuile garnish.
Make Ahead Tips
Tightly covered, this ice cream will keep fresh and freezer-burn-free for about a week.
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This ice cream is incredible--very soft (as homemade ice cream is), layers upon layers of flavor. A huge hit with the family for Christmas. I've made multiple times since then as well, always incredible, and although there are several steps, they are simple. Well worth it!
I saw this recipe and wanted to make it so much, I asked for an Ice Cream maker for Christmas, and got one! My husband and I tried this last weekend and it is very flavorful. The spice combination reminded us of pumpkin pie. It turns out darker than the picture, and a bit strongly spiced, so next time we make it, we will try reducing the spices a little bit. Definitely a keeper.
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