Cozy feelings and Ginger-gingersnap Ice Cream

• Before beginning the recipe, remember to chill your ice cream maker's bowl as per manufacturer's instructions.

Make the ice cream

• 1. Cut the ginger in half lengthwise, and then cut it into thin slices. Place the ginger in a medium, nonreactive saucepan. Add enough water to cover the ginger by about 1/2 inch, and bring to a boil. Boil for 2 minutes, then drain, discarding the liquid.
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• 2. Return the blanched ginger slices to the saucepan, then add milk, 1 cup of the cream, sugar, and salt. Warm the mixture, cover, and remove from the heat. Let steep at room temperature for 1 hour.
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• 3. Rewarm the mixture. Remove the ginger slices with a slotted spoon and discard. Pour the remaining 1 cup cream into another large bowl and set a mesh strainer on top. Place this bowl over an ice bath.
• 4. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm ginger mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
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• 5. Stir the mixture constantly over medium heat with a heatproof spatula or wooden spoon, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Run a finger on the back of the spatula, it's ready once the mixture leaves a clear path.
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• 6. Pour the custard through the strainer and stir into the cream resting over the ice bath. Stir until cool.
• 7. Chill the mixture thoroughly in the refrigerator, at least 6 hours, preferably overnight.

Make the Speculoos

• 8. Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
• 9. Beat together the butter and brown sugar in a medium bowl until smooth. Stir in the molasses and egg yolk.
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• 10. In a separate bowl, stir together the flour, baking soda, and spices. Stir the dry ingredients into the butter mixture and mix until smooth.
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• 11. Using your hands, pat the batter onto the baking sheet in a circle about 5 inches in diameter. Bake for about 18 minutes. The Speculoos will be soft-baked. Remove from the oven and let cool. Once cool, break into bite-sized chunks.
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To assemble

• 12. Once ice cream custard has been chilled, freeze in your ice cream maker according to manufacturer's instructions. Fold in bits of Speculoos into the ice cream as it is being removed from the machine.
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• 13. Freeze ice cream for at least 3 hours before serving.
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