Serves: 4-6 servings
1/2 cinnamon stick
8 black peppercorns
6 whole cloves
3 cardamom pods
2 cups water
3 slices gingeroot (each 1/4 inch thick)
1/2 cup milk
1 cup simple syrup
1/2 cup whipping (35%) cream
1. Using a mortar and pestle, crush cinnamon, peppercorns, cloves and cardamom until fine and powdery.
2. In a medium saucepan over medium-high heat, bring peppercorn mixture, water, ginger and milk to a boil. Remove from heat. Cover and let stand for 10 minutes. Strain into a clean large bowl. Let cool to room temperature.
3. Stirin syrup and cream. Cover and refrigerate until completely cold or overnight.
4. Stir cream mixture. Transfer to an ice cream maker and freeze according to manufacturer's instructions.