Frozen Treats

Gingerbread Cookie Ice Cream

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That gingerbread. It’s so hot right now.

It really is. I’ve been seeing gingerbread all over Pinterest lately. Gingerbread cookies, gingerbread cupcakes, gingerbread brownies, gingerbread waffles, gingerbread oatmeal, gingerbread lattes…and even gingerbread ice cream.

Though I was a bit skeptical of gingerbread as an ice cream flavor, I was curious enough to give it a try. It turned out to be a new favorite, and those of you who know me well know that’s saying something. I’m an ice cream addict and can pretty much eat it anytime, anywhere. Even as breakfast in the dead of winter. Seriously. The bowl pictured is a typical Danielle-sized portion.

Creamy, spicy, and comforting, this is an ideal holiday ice cream. I think it’ll even become an annual tradition. It’s that good. I changed around the spices from the original recipe, which contained only 1/8 teaspoon of ginger. I didn’t think that amount was sufficient for gingerbread, so I upped it to 1 teaspoon and reduced a few of the other spices to compensate.


Recipe

Ingredients:

1 cup whole milk
2 cups heavy cream
½ cup brown sugar
¼ cup granulated sugar
¼ cup molasses
1/8 tsp. salt
¼ tsp. vanilla extract
1 tsp. ginger
1 tsp. cinnamon
1/8 tsp. cloves
1/8 tsp. nutmeg
5 egg yolks
1½ cups gingerbread cookie pieces

Directions:

1. Add 1 cup heavy cream to a large bowl with a mesh strainer set on top. Whisk egg yolks in a small bowl. Set aside.

2. In a small saucepan over medium heat, combine whole milk, 1 cup heavy cream, sugar, molasses, salt, vanilla, and spices, stirring until sugar has dissolved. Cook until steaming. While whisking yolks continuously, slowly drizzle a portion of the hot milk mixture into yolks. Add yolk mixture into saucepan. Stir to combine. Continue cooking until mixture coats the back of a spoon or spatula. Pour through mesh strainer into reserved heavy cream. Cover and chill overnight.

3. When mixture is thoroughly chilled, churn according to manufacturer’s directions. Add cookie pieces when 5 minutes remain. Freeze until solid, or overnight.

(Recipe adapted from Baked by Rachel)

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