Gingerbread Ice Cream

Total Time Prep: 30 min. + chilling Process: 20 min. + freezing
Yield 6 cups
Test Kitchen Approved
Gingerbread ice cream is the ultimate treat for lovers of both ice cream and gingerbread. The warming spices make this the perfect ice cream flavor for cozy winter gatherings throughout the holiday season.

Ingredients

  • 2 cups heavy whipping cream
  • 2 cups whole milk
  • 3/4 cup sugar
  • 1/4 cup molasses
  • 5 large egg yolks, room temperature
  • 1 tablespoon vanilla extract
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • Optional: crushed gingersnap cookies and whipped cream

Directions

  1. In a large saucepan, heat the cream and milk to 175°; stir in molasses and sugar until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon.
  2. Remove from the heat. Whisk in vanilla, ginger, cinnamon, nutmeg, cloves and salt. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Press foil or waxed paper onto surface of custard. Refrigerate for several hours or overnight.
  3. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer’s directions. (Refrigerate any remaining mixture until ready to freeze.)
  4. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours. If desired, top with crushed gingersnap cookies and whipped cream.

Nutrition Facts

1/2 cup: 257 calories, 18g fat (11g saturated fat), 126mg cholesterol, 84mg sodium, 22g carbohydrate (21g sugars, 0 fiber), 4g protein.

Have you ever craved ice cream on a cold winter day? Well, you don’t have to miss out on the seasonal flavors with this gingerbread-flavored frozen treat. —Taste Recipes Test Kitchen
Recipe Creator

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