Cake
8 oz butter
16 oz. molasses
1 1/3 cup milk
4 cups flour
2 teaspoon
5 teaspoons ginger
2 teaspoons baking soda
1/2 cup brown sugar
4 eggs
Pear Vanilla Infusion
2 pears, very ripe
1/2 vanilla bean, seeded
1/2 cup simple syrup
juice of 1/2 lemon
Mint Syrup
1/2 cup mint leaves
1/4 cup spinach leaves
1/4 cup simple syrup
1 tablespoon grapeseed oil
Raisin Spice Ice Cream
4 cup whole milk
3 cinnamon sticks
3 cloves
1/8 lb. Ginger (fresh) sliced thin
20 egg yokes
1 1/2 cup sugar
1/2 teaspoon vanilla extract
1 tablespoon cinnamon
1 tablespoon allspice
1 tablespoon nutmeg
1 tablespoon curry
1/4 teaspoon salt
2 tablespoons Myers dark rum
4 1/2 cup heavy cream
1 cup red raisins
1 cup golden raisins
Ice Cream Machine
Cake
1. Melt butter and molasses together and stir.
2. Add milk to butter and molasses.
3. Mix all dry ingredients together in Kitchenaid bowl with paddle on low speed.
4. Then add molasses mix to flour and spice until well blended.
5. Add eggs, one by one.
6. Put batter in 4“ teflon fluted cake pan.
7. Place in 350 degree oven. Check after 20 minutes.
Pear Vanilla Infusion
1. Peel, seed, and rough chop pears.
2. Combine all ingredients in a blender.
3. Puree until smooth. Strain through a China cap.
Mint Syrup
1. Blanch leaves for 5 seconds, ice bath, strain and squeeze out water.
2. Combine all ingredients in a blender.
3. Pure until smooth. Strain through a chinoise.
Raisin Spice Ice Cream
1. Combine milk, cinnamon stick, clove, and ginger and scald. Steep for 10 minutes.
2. Combine egg yolks, sugar, vanilla extract cinnamon, allspice, nutmeg, curry, salt and rum and temper with scalded milk.
3. Strain and adjust seasoning if necessary.
4. Add heavy cream to batter.
5. Cool and spin.
6. Poach raisins in water until plump, cool and cold into ice cream after coming out of ice cream machine.
