Triple Gingerbread Ice Cream
This Gingerbread Ice Cream has three types of ginger in it: fresh ginger, ground ginger, and gingerbread cookies. It's a Triple Gingerbread Ice Cream that's perfect for the holidays, but is also delicious all winter long!
Prep Time25 mins
Cook Time10 mins
Chill Time8 hrs
Total Time35 mins
Servings: 1 pints
- 1 cup whole milk
- 2 cups heavy cream
- 3/4 cup brown sugar
- 1/4 tsp salt
- 1 Tbsp chopped fresh ginger
- 1 1/2 tsp powdered ginger
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 5 whole cloves
- 6 large egg yolks
- 1/4 cup molasses
- 2 Tbsp whiskey (optional)
- 15 small gingerbread cookies, crumbled (plus more for garnish, if desired)
Heat milk and 1 cup of the heavy cream in a large saucepan over medium heat. Add in the brown sugar, salt, chopped ginger, ground ginger, cinnamon, nutmeg, and cloves and stir until sugar dissolves.
Remove from heat and let mixture steep for about an hour. Once done steeping, return mixture to a simmer.
In a separate heat-proof, medium size bowl, whisk egg yolks. Slowly pour about half of the hot milk mixture into the egg yolks, mixing the entire time to temper the eggs. Pour the egg/milk back into the saucepan with the remaining milk.
Turn heat back to medium and stir until mixture thickens up enough to coat the back of a wooden spoon. You don’t’ want your mixture to come to a boil, but want it to be quite close.
While mixture is thickening, prepare an ice bath by placing a medium-size bowl into a large bowl filled with ice. Pour remaining cup cream into smaller bowl.
Strain the hot milk into the cream, making sure to stop ginger and cloves from coming through. Stir in the molasses. Cover the bowl with plastic wrap so the plastic wrap is touching the top of the cream mixture (to prevent skin from forming) and place in the fridge for at least 4 hours.
When mixture is chilled, process in ice cream maker according to manufacturer's instructions. If you're using the whiskey, add this in while machine is processing. When the ice cream is almost done, add gingerbread cookies crumbles into it.
Put ice cream into an airtight container and place in freezer for another 6+ hour to thicken.
Serve in bowls with gingerbread men garnish