The gingerbread flavor in the ice cream is complex, thanks to the combination of ingredients the recipe calls for. The milk and cream are infused with fresh ginger to create the base, then molasses and brown sugar are added, and finally lots of warm spices, to ensure every bite of this ice cream screams holiday. Texturally, it was great too – firm, but not so firm I couldn’t scoop it straight from the freezer, and not at all icy (even though I’d used 1% milk in place of whole).
By Tracey
Gingerbread Ice Cream
from Gingerbread by Jennifer Lindner McGlinn
Ingredients:
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk (I used 1%)
- One 3-4 inch piece fresh ginger, peeled and roughly chopped
- 6 large egg yolks
- 1/2 cup packed light brown sugar
- 1/4 cup molasses
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
Directions:
In a medium saucepan, combine the heavy cream, milk and fresh ginger. Bring to a boil over medium-high heat. Remove the pan from the heat and set aside to infuse for 30 minutes to an hour, then strain the mixture, discarding the ginger. Return the mixture to the saucepan and heat just until it comes to a simmer.
Meanwhile, whisk the egg yolks, brown sugar, molasses, ginger, cinnamon, cloves, nutmeg and salt in a heatproof bowl. Slowly add the warm milk/cream mixture to the egg yolks, whisking constantly. Pour back into the saucepan and set over medium-low heat. Stir constantly until the mixture thickens enough to coat the back of a wooden spoon (about 170-175 F on an instant read thermometer). Strain the custard into a heatproof bowl and stir in the vanilla.
Cover and refrigerate until thoroughly chilled (overnight is good). Freeze in your ice cream maker according to the manufacturer’s instructions. Transfer to airtight container and freeze until firm, at least 1 hour.
Makes about 1 1/4 quarts.
