I’ve been sitting here this Sunday morning with dozens of blogs open on my screen, trying to think about my 2nd ever Thanksgiving menu. But the problem is, it’s 65 degrees and sunny out, I’ve got the windows wide open and it’s an unseasonally beautiful day. The kind of day that makes it very difficult to think about warm, comforting holiday foods.
One thing I never have trouble thinking about is the next ice cream recipe, and this one came to me on a wet, chilly evening as I was walking home from the train. It’s similar to my horchata ice cream, but warmed up for the holidays with ground cloves, candied ginger and some toasted almonds – this would be perfect alongside the pumpkin pie with gingersnap crust that I’m planning for Turkey day. Stay tuned for more turkey menu planning fun!
Spiced Clove Ice Cream
Makes about a quart
1 stick of canela (mexican cinnamon), crumbled
1/2 tsp ground cloves
2, 13.5oz cans of coconut milk (chaokoh is my brand of choice)
2/3 cups white sugar
pinch of salt
4 egg yolks
2 tsp vanilla
1 T whiskey
Mix-ins: 1/2 cup thinly sliced crystallized ginger, 1/2 cup toasted, chopped almonds
- Pour 1 can of coconut milk into a small saucepan, along with the sugar, pinch of salt and the crumbled canela and ground cloves. Stir, and heat the mixture until quite hot, but not boiling. Then, cover the pot, turn off the heat, and allow the spiced milk to steep for an hour.
- While the canela steeps, pour the other can of coconut milk into a medium sized bowl.
- When an hour has passed, use a fine mesh sieve to strain the milk into a clean bowl. Then pour the canela milk back into the small saucepan and re-heat until warm.
- Whisk the egg yolks in a cereal bowl, then temper the yolks by SLOWLY pouring the heated spiced milk into the yolks, whisking the entire time. Once you’ve poured most of the milk into the yolks, then pour the yolk mixture back into the saucepan, and use a spatula to stir constantly over med-low heat as you create the custard. After about 10 minutes, the custard will get steamy and magically thicken and nicely coat the back of a spoon without dripping.
- Set your fine mesh sieve over the bowl with the second can of coconut milk in it and then pour the custard into the bowl. Stir the mixture together, then add the vanilla and whiskey. Chill overnight before turning in your ice cream maker. During the last 5 minutes of churning, pour the ginger and almonds into the ice cream maker.
250 cal per 1/2c serving, 130 cal from fat, 14.6g fat, 105mg cholesterol, 25mg sodium, 60mg potassium, 25g carbs, 22g sugar