Mustard And Gingerbread Ice Cream Recipes

Steps:

• Place heavy cream and marshmallow creme in a food processor; process 10 seconds. Add remaining ingredients; process until thickened, about 30 seconds., Transfer to freezer containers, allowing headspace for expansion. Freeze until firm, 8 hours or overnight.

Steps:

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

Steps:

• Preheat your oven to 350*F. and lightly grease a 10" springform pan with veg. oil(or butter).
• Sift the flour, baking soda, salt, mustard powder and spices together into a medium bowl.
• Cream the butter and sugar together in a medium mixing bowl with an electric mixer on medium until light and fluffy, about 2 minutes. Stop the mixer twice to scrape the bowl with a rubber spatula.
• Add the eggs one at a time to the butter mixture and mix on medium speed after each addition until the eggs are well blended but not smooth, 8 to 10 seconds. Scrape the bowl each time.
• Add the molasses with the mixer on medium low speed and mix for 5 seconds. The batter will look separated.
• Add half of the dry ingredients to the batter with the mixer on low speed and mix just until they have absorbed the liquid but are not thoroughly blended, about 10 seconds. Add half the coffee and fold it into the mixture with a rubber spatula.
• Add the remaining dry ingredients on medium low speed and blend until they are almost incorporated, 10 seconds. Pour in the remaining coffee, then fold in by hand with a rubber spatula. Turn the mixer to low speed and blend until the batter is smooth, about 5 seconds.
• Pour the batter into the prepared pan. Bake the cake on the center oven rack until the top springs back to the touch and a tester inserted in the center comes out dry, about 45 minutes. Cool slightly in the pan before serving. Enjoy!

Steps:

• Preheat oven to 375°F. Lightly butter 13 x 9 x 2-inch baking pan. Sift 2 1/2 cups flour, ground ginger, cinnamon and salt into medium bowl. Mix crystallized ginger with 2 teaspoons flour in small bowl.
• Using electric mixer, beat butter in large bowl until fluffy. Add brown sugar and beat until mixture is light and fluffy. Mix molasses, 1 cup boiling water and baking soda in another medium bowl to blend. Stir into butter mixture. Stir in dry ingredients, then egg and crystallized ginger mixture. Pour batter into prepared pan.
• Bake cake 15 minutes. Reduce oven temperature to 350°F and bake cake until tester inserted into center comes out clean, about 12 minutes longer. Transfer pan to rack; cool 30 minutes. Turn cake out onto rack; cool. (Can be made 8 hours ahead. Cover; store at room temperature.)
• Cut gingerbread into pieces. Transfer gingerbread to plates. Top each piece with ice cream. Spoon caramel sauce over and serve.

Steps:

• In a medium pot, combine cream, milk, sugar, ginger, cinnamon, clove and salt. Bring to a simmer over medium heat, then cover, remove from heat, and let steep for 1 hour.
• In a medium bowl, whisk the yolks. Whisking constantly, slowly whisk about a third of the cream into the yolks, then whisk yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
• Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to the manufacturer's instructions, adding the candied ginger during the last few seconds of churning. Serve directly from the machine for soft serve, or store in freezer until needed. Serve topped with extra candied ginger if desired.

Steps:

• In a heavy saucepan combine mustard, vinegar, salt, pepper and sugar. Simmer over low heat for 3 hours.
• Beat egg yolks into mixture and stir until thickened. Pour into hot, sterilized jars and seal. Cool at room temperature and store in the refrigerator.

Steps:

• Prep: 5 min cooking: 20 minutes serves 4-6 place the cream in a large pan, mix the mustard powder with 4 tablespoons of cold water, then stir into the cream. Bring slowly to the boil, then simmer very gently for 5 minutes. Meanwhile, beat the sugar with the egg yolks until frothy. Whisk the hot cream into the sugar and egg mixture, mixing very thoroughly, then return to the pan. Stir With a wooden spoon over the lowest possible heat until it has thickened and coats the back of the spoon. Do not let it boil, otherwise it will curdle disastrously. Place the gingerbread in a food processor and whiz to fine crumbs. Whisk into the custard, then pour into a freezeproof container. Leave to cool, stirring frequently, then freeze for I hour. Take Out and stir, then freeze for another hour and repeat the stirring. Then you can freeze it until needed, putting it in the refrigerator for an hour or so before eating to soften slightly. Sprinkle with cassis if you wish, decorate with mint leaves and serve with crisp wafer biscuits.