Gingerbread ice cream is the ultimate treat for lovers of both ice cream and gingerbread. The warming spices make this the perfect ice cream flavor for cozy winter gatherings throughout the holiday season.
Instructions
1
Heat the milk and cream
2
In a large saucepan, heat the cream and milk to 175°F. Add the molasses and sugar and stir until they've dissolved. Editor's Tip: Overheating the milk and cream can cause skin to form on the surface of the liquid and create a lumpy texture. Use an instant-read kitchen thermometer or a candy thermometer clipped to the side of the saucepan to monitor the temperature of the milk and cream closely.
3
Cook the custard
4
Whisk a small amount of the hot cream mixture into the egg yolks. Then, pour the warmed egg yolks into the saucepan, whisking constantly. Cook and stir over low heat until the mixture reaches at least 160° and coats the back of a metal spoon. Remove the saucepan from the heat. Editor's Tip: Tempering eggs with hot cream slowly increases their temperature and reduces the risk of egg proteins curdling—and turning into scrambled eggs—when added to the hot saucepan.
5
Whisk in the spices
6
Whisk the vanilla, ginger, cinnamon, nutmeg, cloves and salt into the cream mixture.
7
Cool the custard
8
Quickly cool the custard by placing the saucepan into a bowl of ice water. Stir the custard for two minutes while the saucepan sits in the ice water. Then, press a piece of storage wrap onto the surface of the custard and refrigerate for several hours or overnight. Editor's Tip: If you notice lumps of curdled egg yolk while stirring, pass the custard through a fine mesh strainer.
9
Churn the ice cream
10
Fill the cylinder of your ice cream maker no more than two-thirds full with the chilled custard. Freeze according to the manufacturer's directions. Keep any remaining custard mixture refrigerated to churn in a second batch of ice cream. Editor's Tip: The directions for most ice cream makers instruct you to chill the cylinder. The extra cold helps ice cream churn light and fluffy. Pop your cylinder in the freezer at the same time you place the custard in the fridge so you don't forget.
11
Freeze the ice cream
12
After churning, transfer the gingerbread ice cream to freezer-safe containers, allowing headspace for expansion. Freeze the ice cream until it's firm, about two to four hours. Editor's Tip: Headspace refers to leaving some space at the top of each container. Ice cream will expand as it freezes, so the extra space ensures it will fit in the storage container without bulging or leaking.
