Gingerbread Ice Cream
This homemade gingerbread ice cream is a perfect holiday dessert, featuring rich, creamy texture and the warm, spiced flavors of gingerbread. Made with a custard base infused with ginger, cinnamon, nutmeg, and molasses, it’s a festive treat that’s easy to make and even easier to enjoy. This recipe is a great way to capture the essence of gingerbread cookies in a creamy, frozen form.
Equipment
- Medium Saucepan – 1
- Whisk (1)
- Wooden Spoon or Spatula (1)
- Mixing bowls (2)
- Ice Cream Maker (1)
- Airtight Container – 1
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 4 large Egg yolks
- 3/4 cup Granulated sugar
- 1/4 cup Molasses
- 1 tablespoon Ground ginger
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground nutmeg
- 1/4 teaspoon Ground cloves
- 1 teaspoon Vanilla extract
- 1/2 cup Crushed gingerbread cookies optional
- 2 tablespoons Candied ginger optional
Instructions
Prepare the Custard Base
- In a medium saucepan, combine the heavy cream and whole milk. Heat the mixture over medium heat until it just starts to simmer, then remove from the heat.
- In a separate mixing bowl, whisk the egg yolks and granulated sugar until light and fluffy. Gradually pour the hot milk mixture into the egg yolks, whisking constantly to prevent the eggs from scrambling. Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the custard thickens and coats the back of the spoon.
Add Gingerbread Flavors
- Remove the custard from heat and stir in the molasses, ground ginger, cinnamon, nutmeg, cloves, and vanilla extract. Stir until everything is fully combined.
Cool and Chill
- Transfer the custard to a clean bowl, cover with plastic wrap (pressing it directly on the surface of the custard to prevent a skin from forming), and refrigerate for at least 4 hours or overnight to cool completely.
Churn the Ice Cream
- Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until the ice cream reaches soft-serve consistency.
Add Mix-ins (Optional)
- If desired, fold in crushed gingerbread cookies or candied ginger during the last few minutes of churning for added texture and flavor.
Freeze
- Transfer the churned ice cream to an airtight container, pressing a piece of plastic wrap directly onto the surface. Freeze for at least 4 hours, or until the ice cream is firm and scoopable.
Serve and Enjoy
- Once frozen, let the ice cream soften for a few minutes before scooping and serving.
Notes
- For a dairy-free version, substitute coconut cream and almond milk for the heavy cream and whole milk.
- You can adjust the sweetness by adding more or less sugar based on your preference.
- This ice cream can be stored in the freezer for up to 2-3 weeks if kept in an airtight container.
- If you don’t have an ice cream maker, you can freeze the custard in a shallow dish and stir it every 30 minutes to break up the ice crystals until it reaches the desired consistency.