Indulge in the Holiday Spirit with Gingerbread Ice Cream
Savor The Flavor: Cool Holiday Dessert
Gingerbread Ice Cream Spicy, rich and so smooth
2 cups heavy cream
2 cups whole milk
¾ cup dark brown sugar, packed
¼ cup unsulphured dark molasses
1 cup peeled fresh ginger, cut into 1-inch pieces
7 egg yolks
1 tablespoon vanilla extract or paste
1 teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon ground cloves
* pinch of salt
1 teaspoon fresh orange zest (optional)
1 cup crushed ginger snaps
♥ Whisk together heavy cream, whole milk, sugar and molasses in saucepan. Add ginger. Bring to simmer over medium heat. Whisk periodically to dissolve sugar. Once it simmers, turn off heat. Do not bring to a boil.
♥ Whisk egg yolks, vanilla, cinnamon, allspice, cloves and salt constantly for about three minutes. Add ¼ cup of cream mixture at a time into egg mixture, whisking constantly. Repeat a few times.
♥ Add mixture back to saucepan with rest of cream. Whisking constantly over medium heat, bring back to a simmer. Do not boil. Cook until mixture thickens and covers back of wooden spoon (six to 10 minutes). Turn off heat and stir in orange zest. Steep for 10 minutes, stirring occasionally to prevent a film from forming.
♥ Pour mixture over fine-mesh sieve into large bowl and place plastic wrap directly on top of the custard’s surface. Refrigerate at least four hours (overnight is ideal).
♥ Pour custard into ice cream maker and churn according to instructions. In final couple minutes of churning, add crushed ginger snaps. Pour into airtight container and freeze for a few hours. Enjoy!
