Who’s that crazy lady that pulls out the ice cream maker in December? It’s me and I made gingerbread ice cream! Seriously, it’s t-shirt weather here in upstate NY today. Who doesn’t have the ice cream maker out? It doesn’t really matter, ice cream is acceptable any time of the year. Ask anyone. This ice cream is incredibly creamy and easy to scoop. It’s full of molasses flavor and all sorts of spices. It would have been amazing if I threw in a few of those soft gingerbread Little Debbie snacks all chopped up. So, when you make this add them. They’re soft the soft cookies and it would be so perfect!
I always make myself giggle. I make an amazing recipe and when I sit down to write about it I’m always like, “OHHHH, I should have done this!” It’s documented on a ton of posts because I write exactly what I think. A lot of the time it’s just a lot of rambling but once in a while I throw in bits of valuable information.
Can you believe it’s the evening of Christmas Eve? Where has the month gone? It feels like it just started. Maybe I should be ashamed to say this, but I thoroughly enjoy shopping for Christmas presents. I know, I know. It’s not about the presents, but I love shopping and this holiday feeds the urge. Anyway, we’re all ready for Santa to come. We’ve wrapped and packed our vehicle to go to my parents for the holiday. We have sheets spread all over the car to cover up the presents so Lucian will be surprised tomorrow morning. Yay for surprised toddlers!
Gingerbread Ice Cream
- 5 egg yolks
- 1 cup brown sugar
- 1 tsp . vanilla bean paste
- 1 tsp . ground cinnamon
- 1 tsp . ground ginger
- 1/4 tsp . ground cloves
- 3 cups heavy cream
- 1 cup milk
- 3 T . molasses
- chopped soft gingerbread cookies optional
- Place the egg yolks into a bowl.
- In a medium sauce pan, add in the sugar, vanilla, ground cinnamon, ginger and cloves. Whisk to combine.
- Add in the heavy cream, milk and molasses. Place over medium heat and let heat to almost a boil.
- Once small bubbles form around the outsides of the pan, add about ½ cup of the hot milk in with the yolks, whisking constantly. This is called tempering the egg yolks.
- Add the egg yolk mixture into the saucepan with the rest of the hot milk. Whisk constantly. Let it heat back up and thicken. Once it is thick enough to cover the back of a wooden spoon, it's done. It took about 4 minutes for me.
- Strain the mixture with a fine mesh strainer. Place the hot mixture into a bowl, cover with plastic wrap and let it chill overnight.
- Place in the ice cream maker for the recommended time required by your ice cream maker. Mine recommends no longer than 20 minutes.
- If you choose to add bits of soft gingerbread cookies, fold them in now.
- Add the ice cream into a freezer-safe bowl or loaf pan. Cover with plastic wrap.
- Place in a freezer safe container and freeze for 2 hours or until very firm. Scoop and serve!
I hope everyone has an awesome Christmas Eve and a merry Christmas! Enjoy the family traditions and family time. Eat wonderful food (especially desserts) and put on some comfy pants. Chat and enjoy every minutes of the company. Hug your kiddies and read them a Christmas book. We always read Twas the Night Before Christmas and The Polar Express. Enjoy every minute, because we don’t do it enough. 🙂