Gingerbread Ice Cream

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
YIELD: 1 quart
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement