Gingerbread Ice Cream
User Reviews
5
Gingerbread Ice Cream
Description
The Gingerbread Ice Cream recipe blends a custard base of egg yolks, brown sugar, spices including cinnamon, ginger, and cloves, with molasses for a deep gingerbread flavor. The mixture is heated and thickened until it coats the back of a spoon before chilling overnight. Churned in an ice cream maker, it results in a smooth and creamy texture. Adding chopped soft gingerbread cookies introduces a tender contrast to the creamy ice cream.
The warming spices provide a balanced, festive flavor reminiscent of traditional gingerbread, while the molasses adds a subtle sweetness and depth. The preparation method ensures a rich mouthfeel without ice crystallization from overnight chilling prior to churning.
This ice cream is ideal as a holiday dessert on its own or with complementary treats like pie or cake. The recipe allows the cook to fold in gingerbread cookie bits for added chewiness and spice nuances.
Leftover ice cream should be stored in an airtight container in the freezer, where it will keep up to 3 months without loss of quality.
Ingredients
- 5 egg yolk
- 1 cup light brown sugar packed
- 1 teaspoon vanilla bean paste
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon cloves ground
- 3 cups heavy cream
- 1 cup milk
- 3 tablespoon molasses
- gingerbread cookies optional, chopped, soft
Instructions
- Place the egg yolks into a bowl.
- In a medium sauce pan, add in the sugar, vanilla, ground cinnamon, ginger and cloves. Whisk to combine.
- Add in the heavy cream, milk and molasses. Place over medium heat and let heat to almost a boil.
- Once small bubbles form around the outsides of the pan, add about ½ cup of the hot milk in with the yolks, whisking constantly. This is called tempering the egg yolks.
- Add the egg yolk mixture into the saucepan with the rest of the hot milk. Whisk constantly. Let it heat back up and thicken. Once it is thick enough to cover the back of a wooden spoon, it’s done. It took about 4 minutes for me.
- Strain the mixture with a fine mesh strainer. Place the hot mixture into a bowl, cover with plastic wrap and let it chill overnight.
- Place in the ice cream maker for the recommended time required by your ice cream maker. Mine recommends no longer than 20 minutes.
- If you choose to add bits of soft gingerbread cookies, fold them in now.
- Add the ice cream into a freezer-safe bowl or loaf pan. Cover with plastic wrap.
- Place in a freezer safe container and freeze for 2 hours or until very firm. Scoop and serve!
Notes
- Store leftover ice cream in an airtight container in the freezer for up to 3 months to maintain freshness.
- Soft gingerbread cookies can be folded into the finished ice cream for added texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 488 kcal
% Daily Value*
| Calories | 488kcal | 24% |
| Carbohydrates | 38g | 13% |
| Protein | 5g | 10% |
| Fat | 36g | 55% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 226mg | 75% |
| Sodium | 52mg | 2% |
| Potassium | 294mg | 6% |
| Fiber | 0.2g | 1% |
| Sugar | 37g | 74% |
| Vitamin A | 1525IU | 31% |
| Vitamin C | 1mg | 1% |
| Calcium | 152mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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