Holiday cheer in every scoop!
After gently warming the mixture, I turn up the heat to finish cooking the custard. As it thickens, I switch to aOnce the custard has finished cooking, I spike it with a splash of orange curaçao and vanilla, two aromatics that help open up its spicy aroma. If you don't have any curaçao on hand, other citrusy liqueurs will work just fine, or whatever spirit sounds like a tasty match in your mind. The booze can also be left out altogether.
Before finishing up, I like to pause to taste and season the base with an extra crack of black pepper to bring out the spicy notes of ginger, as well as an additional pinch of salt. Or whatever else you find it may need—desserts should always be seasoned to taste in the end, like any other dish. As with most custards, I strain the ice cream base into a large bowl to remove stray lumps of chalazae , along with any bits of undissolved cookie crumbs. This is also a nice fail-safe method should the custard happen to curdle in the sharp corners of a pot—something that might happen if you're not using the
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