Gingerbread Ice Cream
This Gingerbread Ice Cream is going to be your new favorite seasonal ice cream flavor. It's a delicious holiday ice cream flavor that you won't be able to get enough of! It has the perfect blend of warm spices, molasses flavor, and sweetness, with bites of ginger cookies throughout!
Servings: 8
Calories: 380kcal
Equipment
- Large Mixing Bowl
Ingredients
- 2 cups heavy cream (divided)
- 1 cup whole milk
- 4 egg yolks
- 1/2 cup brown sugar
- 1/4 cup molasses
- 1 tsp vanilla extract
- 1 1/2 tsp ground ginger
- 3/4 tsp ground cinnamon
- 1/8 tsp ground cloves
- 1/8 tsp ground nutmeg
- 1 dash salt
- 3/4 cup chopped ginger snap cookies
Instructions
- Freeze the bowl of your ice cream maker for at least 12 hours, until frozen solid according to manufactures instructions.
- Add 1 cup of the cream, and the milk to a medium sauce pan, and heat it over medium until the edges start to bubble. 1 cup heavy cream, 1 cup whole milk
- While the milk is heating, add the egg yolks and brown sugar to a large bowl and whisk them together for a couple of minutes until the color lightens up. 4 egg yolks, 1/2 cup brown sugar
- Remove the milk from the heat, and slowly pour 1/2 cup of the warm mixture into the egg yolks, whisking them together as you pour.
- Then add another 1/2 cup of the milk mixture into the eggs and whisk it together.
- Pour the mixture back into the sauce pan and let it continue to cook over medium heat, for a couple of minutes, until the mixture starts to thicken enough to coat the back of a metal spoon.
- Pour the custard mixture through a strainer into another large bowl.
- Add in the remaining cup of heavy cream, molasses, vanilla extract, ground ginger, cinnamon, cloves, nutmeg, and salt, and stir together. 1 cup heavy cream, 1/4 cup molasses, 1 tsp vanilla extract , 1 1/2 tsp ground ginger, 3/4 tsp ground cinnamon, 1/8 tsp ground cloves, 1/8 tsp ground nutmeg, 1 dash salt
- Add ice to another large bowl, and place the custard mix bowl over the ice bath. Let it sit to cool down slightly for about 15-20 minutes, while you stir it occasionally.
- Cover the custard mix bowl with a lid, or plastic wrap and place it in the fridge for at least 1-2 hours to chill.
- Pour the custard mix into a prepared 2QT ice cream maker and run it for about 25 to 30 minutes, according to manufactures directions, until it is like a thick soft serve consistency.
- Add the ginger snap pieces, and continue running the ice cream maker for another 5 minutes. Or sprinkle them over the ice cream when you transfer it into the 2QT container. 3/4 cup chopped ginger snap cookies
- Scoop the ice cream into a 2QT container, and cover it with a lid, or plastic wrap and foil.
- Place it in the freezer for at least 6 hours, or until frozen solid enough to scoop.
Nutrition
Calories: 380kcal | Carbohydrates: 33g | Protein: 5g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 168mg | Sodium: 104mg | Potassium: 328mg | Fiber: 0.4g | Sugar: 27g | Vitamin A: 1055IU | Vitamin C: 0.4mg | Calcium: 132mg | Iron: 2mg