Prep 1 hr
Cook 20 mins
This is amazing! It really does taste like a slice of gingerbread. I used leftover diced pieces of SueL's Gingerbread #44268, which i highly recommend. The ice cream is good plain if you don't have gingerbread or chocolate to add to it. It's very flavorful and rich, so a little goes a long way.
- 2 cups light cream
- 1 cup milk
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1⁄8 teaspoon freshly ground nutmeg
- 1 ounce fresh ginger, peeled and sliced
- 5 egg yolks
- 1⁄2 cup granulated sugar
- 1⁄4 cup molasses
- 3⁄4 cup diced gingerbread (optional)
- 1⁄3 cup chopped bittersweet chocolate (optional)
- In a medium saucepan, combine the first 6 ingredients and bring to a very gentle boil.
- Once it begins to boil, remove from heat immediately and allow to steep for 25 minutes.
- Strain mixture into a container, and whisk in molasses.
- Pour mixture back into saucepan and put on low to medium heat.
- Beat the egg yolks and sugar together until frothy.
- Whisk 1 cup of the warm milk mixture into the beaten eggs.
- Gradually whisk all of the egg mixture into the remaining milk mixture.
- Cook, whisking constantly for about 5 minutes, or until the mixture coats the back of a spoon.
- Remove from heat and strain back into a container sitting in an ice bath.
- Stir to help cool.
- After it's cooled, cover with plastic wrap pressed directly against the surface to prevent a skin from forming.
- Refrigerate about 1 hour, until well-chilled.
- Freeze in ice-cream maker according to manufacturer's instructions.
- When the ice cream is almost done freezing-about 5 minutes before-add the gingerbread cubes and chocolate if using.