Gingerbread Ice Cream
Make the holidays sweeter with this creamy gingerbread ice cream. Real spices, molasses, and a slow-steeped custard create a festive dessert that pairs perfectly with winter bakes.
Ingredients
- 1 cups heavy cream
- 2 cup whole milk
- 11 ounces candy corn
- ¾ cup brown sugar
- 4 egg yolks
- 2 tbsp molasses
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp nutmeg
- 1 tsp vanilla extract
- Pinch of clove
Instructions
- Warm the milk, cream, sugar, and spices in a saucepan over medium heat until steaming.
- Whisk the egg yolks, then temper with a ladle of the warm mixture.
- Return everything to the pot and cook until the custard coats the back of a spoon.
- Stir in molasses and vanilla
- Cover and put in the fridge for at least two hours, but I would do overnight
- Take out of the fridge and make it according to the manufacturer’s instructions. (I always use my Cuisinart Ice Cream Maker)*
- Serve with crushed ginger snaps for texture.
- Wow everyone by serving it immediately or store in an airtight container in the freezer for up to 2 weeks.
Notes
*Cuisinart users:
- Pour in the ice cream mixture, add the ice cream paddle and then turn it on
- I set the timer for 35 minutes
- You can always churn it longer if you want it harder
- Put it in the freezer to harden up some more
Nutrition
Serving: 100gCalories: 324kcalCarbohydrates: 51gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 111mgSodium: 118mgPotassium: 188mgFiber: 0.1gSugar: 48gVitamin A: 533IUVitamin C: 0.2mgCalcium: 109mgIron: 1mg
Tried this recipe?Let us know how it was!