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A perfect holiday treat – ginger infused gelato accented with a cranberry sauce swirl. We whisked leftover Thanksgiving cranberry sauce with maple syrup and added it with bits of candied ginger to give this cool treat some spicy heat.

INGREDIENTS
2 cups whole milk
1 cup heavy cream
2″ piece of ginger, peeled and sliced into 1/4″ rounds
Pinch of salt
4 egg yolks
¾ cup sugar
1 cup cranberry sauce
3 tablespoons maple syrup
¼ cup very thinly sliced candied ginger

Finely sliced candied ginger for garnish

INSTRUCTIONS
In a heavy bottom saucepan, combine the milk, cream, fresh ginger, and salt. Place over medium-low heat and cook, stirring occasionally until bubbles start to form around the edges and the mixture reaches 170 degrees. Remove from the heat, cover, and set aside to infuse the ginger for one-two hours. Pour the milk/cream mixture through a fine-mesh sieve to strain out the ginger pieces, pressing on the ginger to extract all the liquid. Return the strained liquid to the pan and reheat to 170 degrees.

In a bowl, whisk the eggs until smooth. Gradually add the sugar and whisk until the mixture is thick and pale yellow and the sugar had dissolved into the eggs. Temper the eggs by slowly adding the hot milk/cream while whisking constantly. Return the mixture to the pan and cook over low heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and it reaches 185 degrees. Do not boil.

Fill a large bowl with ice. Place a medium bowl in the center of the ice. Pour the mixture through a fine mesh strainer into the clean bowl set over the ice and cool completely, stirring occasionally. When cooled, cover, and refrigerate overnight.

The next day in a small bowl whisk the cranberry sauce with the maple syrup. Set aside.

Pour the custard into an ice cream maker and freeze according to manufacturer’s instructions. During the remaining 5 minutes of freezing, add the chopped ginger. During the last 30 seconds, add half the cranberry sauce mixture. Transfer the ice cream to a freezer-safe container, layering with the remaining cranberry sauce, and place in the freezer for at least four hours before serving. Makes 8 servings.