Gingerbread Ice Cream

Gingerbread Ice Cream is a delightful and festive treat, perfect for the holiday season or anytime you’re craving those warm, spiced flavors. This rich, creamy ice cream brings together the classic gingerbread spices of cinnamon, ginger, nutmeg, and cloves, creating a beautifully spiced dessert that pairs perfectly with pies, cookies, or enjoyed on its own. The addition of molasses gives it that deep, traditional gingerbread taste, while the smooth ice cream texture balances the bold flavors, making every bite indulgent and delicious.

Ingredients:

  • 2 cups heavy cream
  • 1 cup whole milk
  • ¾ cup sugar
  • ¼ cup molasses
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 1 tsp vanilla extract
  • 5 large egg yolks

Instructions:

  1. In a medium saucepan, combine the heavy cream, milk, sugar, molasses, ginger, cinnamon, nutmeg, and cloves. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.
  2. In a separate bowl, whisk the egg yolks until smooth. Slowly pour about 1 cup of the hot cream mixture into the yolks, whisking constantly to temper them.
  3. Gradually pour the tempered yolk mixture back into the saucepan, stirring constantly. Cook over low heat, stirring frequently, until the mixture thickens slightly and coats the back of a spoon, about 5-7 minutes.
  4. Remove the saucepan from heat and stir in the vanilla extract.
  5. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any solids. Cover and refrigerate the mixture for at least 4 hours, or overnight.
  6. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
  7. Transfer the ice cream to a container and freeze for at least 4 hours, or until firm.

Enjoy this creamy, spiced Gingerbread Ice Cream on its own or as a decadent pairing with your favorite holiday desserts!

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