Gingerbread Ice Cream

Directions

1. 1
   In a medium saucepan, combine the first 6 ingredients and bring to a very gentle boil.
2. 2
   Once it begins to boil, remove from heat immediately and allow to steep for 25 minutes.
3. 3
   Strain mixture into a container, and whisk in molasses.
4. 4
   Pour mixture back into saucepan and put on low to medium heat.
5. 5
   Beat the egg yolks and sugar together until frothy.
6. 6
   Whisk 1 cup of the warm milk mixture into the beaten eggs.
7. 7
   Gradually whisk all of the egg mixture into the remaining milk mixture.
8. 8
   Cook, whisking constantly for about 5 minutes, or until the mixture coats the back of a spoon.
9. 9
   Remove from heat and strain back into a container sitting in an ice bath.
10. 10
    Stir to help cool.
11. 11
    After it's cooled, cover with plastic wrap pressed directly against the surface to prevent a skin from forming.
12. 12
    Refrigerate about 1 hour, until well-chilled.
13. 13
    Freeze in ice-cream maker according to manufacturer's instructions.
14. 14
    When the ice cream is almost done freezing-about 5 minutes before-add the gingerbread cubes and chocolate if using.