Name: Spice Ice Cream
Yield: Yield 5 kg / 11 lb .36 oz Base
Ingredients: 1 whole nutmeg, toasted and crushed; 66 g / 2.35 oz / 1.32% trimoline; 3.68 kg / 8 lb 1.81 oz / 73.61% Spice-Infused Milk; 3.9 kg / 8 lb 9.57 oz milk; 18 g / .63 oz / .36% Stabilizer-Emulsifier Mix (this page); 350 g / 12.35 oz / 7% egg yolks; 533 g / 1 lb 2.81 oz / 10.66% sugar; 75 g / 2.65 oz ginger, peeled; 152 g / 5.39 oz / 3.04% milk powder; 200 g / 7.05 oz / 4% glucose powder; 10 cloves, toasted and crushed; 163 g / 5.75 oz cinnamon sticks, toasted and crushed

Preparation info

Difficulty
Medium

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

About

Ingredients

Spice-Infused Milk

3.9 kg / 8 lb 9.57 oz milk
163 <

Method

For the Spice-Infused Milk: Bring the milk to a simmer and add the cinnamon, nutmeg, and cloves to the hot milk. Crush the ginger and add it to the milk. Steep for 2 hours.
Strain the infused milk through a fine-mesh strainer.
Make the ice cream base according to the Modern Ice Cream Method.
Strain the base through a fine-mesh straine