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.

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

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

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

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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.

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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.

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

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Now stir in the molasses.

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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!

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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.

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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!”

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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?

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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.

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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.

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

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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]

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