Sweeten things up with February’s Sandy Spice, Yemen N.10. Originally created as a blend to stir into coffee, this mix of ginger, cinnamon, and allspice delivers a brightness that elevates beverages, soups and sauces. You can even blend with softened butter and brown sugar and use as a filling for baked apples.
Spiced Ice Cream with Ginger
Makes 1 Quart
2 cups heavy cream
1 cup whole milk
Pinch of kosher salt
¾ cup granulated sugar
5 large egg yokls
1 ½ tablespoons unsalted butter
3 tablespoons Yemen N.10 spice blend
1/3 cup finely chopped crystallized ginger
1. In a large saucepan, heat the cream, milk and salt over medium heat until the mixture just begins to boil – 3 to 5 minutes.
2. In a medium bowl, whisk together the egg yolks and sugar until the mixture becomes a pale yellow. Slowly pour in the warm milk mixture through a fine-mesh sieve, whisking constantly. Return the mixture to the pan and set over low heat. Stirring constantly, cook until the mixture is thickened and coats the back of a wooden spoon (or just reaches 180° on a thermometer). Strain through a fine-mesh strainer into a bowl. Add the butter and Yemen spice blend and whisk until incorporated.
3. Place the bowl over an ice bath and stir until chilled.
4. Process the chilled mixture in an ice cream maker according to the manufacturer’s directions, adding the crystallized ginger just before the ice cream is finished churning. Transfer to a container and freeze until firm before serving.
Photography by Thomas Schauer.