The Dish: L'Espalier -- Gingerbread ice cream cakes

L'Espalier Restaurant
CHEF: Jiho Kim

The Dish: Halloween "Eye Popping" Gingerbread ice cream cakes

Recipe:
Ginger Bread
4 oz butter
3 1/2 oz dark brown sugar
5 1/4 oz light corn syrup
5 1/4 oz molasses
1/2 tbs minced ginger
3/4 tbs cinnamon
1/2 tbs baking soda
6 1/2 oz milk
3 oz eggs
1/2 lb all purpose flour sifted

Method:
1. Melt butter, brown sugar, corn syrup, ginger & cinnamon
2. Mix baking soda, milk and egg
3. Mix in flour
4. Bake 375 degrees

Cranberry ice cream
17 oz heavy cream
7 1/2 oz sugar
Pinch of salt
10 oz yolks
16 oz cranberry puree'

1. Bring heavy cream to a boil
2. Mix sugar, salt & yolks
3. Temper cream to mixture
4. Cook at 180 degree
5. Cool down with ice bath
6. Add cranberry puree' to mixture
7. Rest overnight
8. Turn in Ice cream mixer

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