Triple Gingerbread Ice Cream

Gingerbread Ice Cream.psd

Why do so many people dislike ginger, but love gingerbread? Especially when it comes in little man form? Or house form? Or latte form? I’m non-discriminatory when it comes to ginger and when I order sushi, I often eat the ginger piece by piece. Because I love it that much. I often feel that I’m judged by this, but I don’t care. But ginger in gingerbread form? Even better. I’ve only made 2 things gingerbread flavor since starting this blog years ago: I made Gingerbread Pancakes my first year and Gingerbread Rolls last year. It’s time to step up my gingerbread game in a major way, so today I introduce to you Triple Gingerbread Ice Cream.

And now, you guys, I think I did it. I created my most favorite ice cream yet. It was the creamiest, most flavorful homemade ice cream I’ve ever had the pleasure of processing in my ice cream maker. Plus, it involved whiskey. So, there’s that. But the best thing about it? It’s gingerbread. I’m calling it Triple Gingerbread Ice Cream, in fact. Because I added THREE forms of ginger: fresh ginger, ground ginger, and some gingerbread cookies.

Yes, ice cream in the freezing cold. There is nothing, I repeat nothing, like holiday-flavored ice creams. Unless it’s lattes. Together.

Triple Gingerbread Ice Cream (makes 1 1/2 pints):
Print this recipe!

  • 1 C whole milk
  • 2 C heavy cream
  • 3/4 C brown sugar
  • 1/4 t salt
  • 1 T chopped ginger
  • 1 1/2 t ground ginger
  • 1 1/2 t ground cinnamon
  • 1/4 t nutmeg
  • 5 whole cloves
  • 6 egg yolks
  • 1/4 C molasses
  • 2 T whiskey
  • 15 small gingerbread cookies, broken into small pieces

Gingerbread Ice Cream- Ingredients.jpg

Start by heating your milk and 1 C of the cream in a large saucepan over medium heat. Add in the brown sugar, salt, chopped ginger, ground ginger, cinnamon, nutmeg, and cloves and stir until sugar dissolves.

Gingerbread Ice Cream- Milk and Spices.jpg

Turn heat to low, cover, and let mixture seep for about an hour.

Gingerbread Ice Cream- Milk Seeping.jpg

When mixture is just about done seeping, in a separate heat-proof, medium size bowl, whisk your egg yolks.

Gingerbread Ice Cream- Egg Yolks.jpg

Slowly pour about half of the hot milk mixture into the egg yolks, mixing the entire time.

Gingerbread Ice Cream- Egg Yolks and Milks.jpg

This will temper the eggs. Now you can pour the egg/milk back into the saucepan with the remaining milk.

Turn heat back to medium and stir until mixture thickens up enough to coat the back of a wooden spoon. You don’t’ want your mixture to come to a boil, but want it to be quite close.

Gingerbread Ice Cream- Egg Yolks Tempered.jpg

While mixture is thickening, prepare an ice bath by placing a medium-size bowl into a large bowl filled with ice. Pour remaining cup cream into smaller bowl.

Gingerbread Ice Cream- Cream Ice Bath.jpg

Strain the hot milk into the cream, making sure to stop ginger and cloves from coming through.

Gingerbread Ice Cream- Milk Cooling.jpg

Now stir in the molasses.

Gingerbread Ice Cream- Milk Cooling Molasses.jpg

And pop this bowl in the fridge for at least 4 hours (I like to do overnight if possible).

The next day, you’re ready to process in ice cream maker according to manufacturer instructions. Pour the whiskey in, too, as you’re processing. When the ice cream is almost done processing, add your gingerbread cookies into it. This just gives a little extra gingerbread impact!

Gingerbread Ice Cream- Ice Cream Machine.jpg

Pop the ice cream into an airtight container and immediately put in your freezer so it thickens up some more to become the perfect consistency.

Gingerbread Ice Cream- Ice Cream Container.jpg

Serve in a bowl with little men for garnish, if you want. There’s really not a better garnish in life. (and this is a bit more humane than my Peeps Ice Cream I believe).

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Like I mentioned earlier, I was pretty much in absolute love with this ice cream. The flavor profiles were deep and very intense. Like you take a bite and immediately say, “oh my God, gingerbread!”

Gingerbread Ice Cream 3.jpg

I’m crediting it to the fresh ginger, whiskey, and molasses.

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But I also kind of want to credit a little bit of it to my stellar ice cream-making skills. I’ve had a lot of practice. Should I be ashamed to admit that my Ice Cream Maker is most probably my most used kitchen appliance? Oops?

Gingerbread Ice Cream 7.jpg

Making homemade ice cream is an addiction. A serious one. But one I refuse to get help for.

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While this is most definitely a holiday-ish ice cream, I feel like I could eat it year-round and not think twice.

Gingerbread Ice Cream 8.jpg

Though I might need to check the freezer because I’m pretty sure Chris ate all of this while I was brushing my teeth last night. Which I consider a win as he’s not your average ginger fan and cringes when he sees me gobbling it off my sushi plate.

Gingerbread Ice Cream 10.jpg

But like I said, gingerbread. Who doesn’t love it?

Gingerbread Ice Cream 11.jpg

The only way this ice cream could be better is with a side of latte. Or maybe a side of house.

What’s your favorite holiday ice cream?

[Sues]

18 Comments

  • Shannon said:

    this sounds pretty good, and i’ve got a gingerbread lover in my house ;)

    November 29, 2012 10:46 am
  • Monique said:

    Gingerbread is my all time favorite holiday flavor! i have never had ice cream but you can bet your bum I will be craving it when i start my holida baking!!!

    November 29, 2012 11:37 am
  • Gia Grossman said:

    Beautiful– I love your ice cream recipe! Keep em coming!

    November 29, 2012 11:40 am
  • oh yum! those mini gingerbread men are so cute.

    November 29, 2012 11:53 am
  • that sounds so good!
    gingerbread is a weakness of mine.
    and I’ve never done a gingerbread ice cream–brilliant!

    November 29, 2012 12:00 pm
  • Barbara said:

    Wow. Now that’s an amazing ice cream! My family will love it!

    November 29, 2012 2:17 pm
  • I might seriously have to ask for the ice cream maker KitchenAid attachment for Christmas after reading this post. This looks SO good.

    November 29, 2012 2:31 pm
  • Joanne said:

    I’m actually the opposite…LOVE ginger but don’t love gingerbread. I think it’s the molasses. I’m kind of an equal opportunist ice cream fan though…so must give this a try!

    November 29, 2012 5:13 pm
  • Odetta said:

    This puts me in the holiday mood and makes me want to deck tha halls. I need an ice cream maker!

    November 29, 2012 7:08 pm
  • All of your ice cream posts are really making me tempted to buy an ice cream maker!

    November 30, 2012 2:33 pm
  • This sounds amazing! I am really into gingerbread this year for some reason. I’m off to check out your gingerbread pancakes now!

    November 30, 2012 4:40 pm
  • I LOVE ginger! These ice cream look fabulous!

    November 30, 2012 4:57 pm
  • Victoria said:

    You really are the queen of ice cream. I’m always seeing amazing flavors on here! I agree, ice cream is great any time of year, hot or cold. I actually still drink my coffee iced in the dead of winter :)

    December 1, 2012 1:47 pm
  • Susan said:

    What a fabulous flavor! I’d love to try this.

    December 1, 2012 11:50 pm
  • Lauren said:

    Absolutely Delicious. This made me smile!:) I found the perfect book online the other day that totally goes along with your lifestyle. I wanted to recommend you you avid fit girl bloggers who love to eat real food too! http://www.amazon.co.uk/Nutritional-Alignment%C2%AE-Living-Synergy-ebook/dp/B00AFG0H6G/ref=sr_1_1?ie=UTF8&qid=1354290061&sr=8-1

    December 4, 2012 3:42 pm
  • Lauren said:
    December 4, 2012 3:42 pm
  • Tessa said:

    I’ve been trying to make a pumpkin ice cream but have had a couple miserable fails. Maybe it’s time to change gears. This ice cream looks great!

    December 11, 2012 11:49 pm
  • Wow, this looks like a fantastic recipe! Super gingerbready yum :)

    December 12, 2012 6:38 am

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