Gingerbread Ice Cream
This gingerbread ice cream is a smooth, creamy dessert with the warm flavors of ginger, cinnamon, and molasses. Optional crushed gingersnap cookies add a delightful crunch. Perfect for ice cream sandwiches, holiday desserts, or enjoying on its own, it’s rich, flavorful, and simple to make with a stand mixer and ice cream machine.
Equipment
- 1 medium saucepan
- 1 large mixing bowl
- 1 whisk
- 1 wood spoon or heat-proof spatula
- Fine mesh strainer
- Plastic wrap
- Ice cream machine
- 9x5-inch loaf pan or similar container for freezing
Ingredients
- 2 cups half-and-half or 1 cup whole milk + 1 cup heavy cream
- 1 cup heavy cream
- 2 tablespoons blackstrap molasses
- 2 teaspoons pure vanilla extract
- 6 large egg yolks
- 2 ½ ounces dark brown sugar about 1/3 cup packed
- 2 ½ ounces granulated sugar about 1/3 cup
- 1 tablespoon ground ginger
- ¾ teaspoon ground cinnamon
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon kosher salt
Optional:
- 1 ½ –2 cups gingersnap cookies coarsely chopped
Instructions
- Prepare the Spiced Cream Base: In a medium saucepan, combine the half-and-half (or a mix of whole milk and heavy cream), blackstrap molasses, and pure vanilla extract. Place the pan over medium heat and gently bring the mixture to a simmer. Stir occasionally with a heat-resistant spatula or spoon to ensure the molasses fully dissolves and the cream heats evenly without scorching. The aroma of molasses and vanilla should start filling your kitchen as it warms.
- Whisk the Egg Mixture: While the cream is heating, grab a large mixing bowl and add the egg yolks. Sprinkle in the dark brown sugar and granulated sugar. Using a whisk, beat the eggs and sugars vigorously until the mixture becomes pale, thick, and smooth. If small clumps of brown sugar appear, pinch them between your fingers to break them up. Add the ground ginger, cinnamon, black pepper, and kosher salt to the egg mixture and whisk again until fully incorporated. This ensures the spices are evenly distributed and the base has a uniform flavor.
- Temper the Eggs: To prevent the eggs from scrambling, slowly pour the hot cream mixture into the spiced egg mixture while whisking constantly. Start by adding just a few tablespoons at a time, then gradually increase the flow as the eggs warm up. This step is critical—it gently raises the temperature of the eggs without cooking them too quickly, creating a silky smooth ice cream base.
- Cook the Custard: Return the combined mixture to the medium saucepan and place it over medium-low heat. Using a wooden spoon or heat-proof spatula, stir continuously. Focus on gently scraping the bottom and sides of the pan to prevent sticking or scorching. Cook until the mixture thickens slightly and reaches approximately 170°F (77°C) on an instant-read thermometer. This should take about 4–6 minutes. You’ll know it’s ready when it coats the back of the spoon, leaving a clean line when you run your finger through it.
- Strain for Smoothness: Remove the saucepan from heat and carefully pour the custard through a fine mesh strainer into a clean bowl. This step catches any small lumps of cooked egg or spice clumps, ensuring your ice cream will be perfectly smooth and creamy. Gently press the solids against the strainer to extract every bit of custard.
- Cool and Protect the Surface: Allow the strained custard to cool at room temperature for a few minutes, stirring occasionally. Then, place a piece of plastic wrap directly on the surface of the custard. This prevents a skin from forming while chilling. Refrigerate the custard until it is thoroughly cold—ideally at least 4 hours, but overnight works even better for flavor development and texture.
- Churn the Ice Cream: Once the custard is completely chilled, pour it into your ice cream machine and churn according to the manufacturer’s instructions. Churning incorporates air and creates a smooth, creamy texture. The mixture will thicken and resemble soft-serve ice cream.
- Add Gingersnap Cookies (Optional): If you like a bit of crunch in your ice cream, coarsely chop 1 1/2 to 2 cups of gingersnap cookies. When the ice cream reaches soft-serve consistency during churning, gently fold the cookies into the mixture. This ensures they are evenly distributed without breaking down too much.
- Freeze Until Firm: Transfer the churned ice cream into a 9x5-inch loaf pan or a similar freezer-safe container. Smooth the surface with a spatula, cover with a lid or plastic wrap, and place it in the freezer. Freeze for at least 4 hours, or until it reaches a firm, scoopable texture.
- Serve and Enjoy: When ready to serve, scoop the ice cream into bowls, cones, or onto your favorite desserts. It pairs beautifully with holiday pies, gingerbread cookies, or even warm chocolate sauce. If frozen for a long time, allow it to sit at room temperature for 3–5 minutes before scooping for easier handling. Enjoy the rich, spiced, and creamy perfection of your homemade gingerbread ice cream!
Notes
- Always use an ice cream machine for this recipe. Molasses can alter the freezing behavior and texture if you try a no-churn method.
- Chilling the custard thoroughly before churning is essential for smooth, creamy results. Overnight refrigeration enhances both texture and flavor.
- Stirring in optional gingersnap cookies is best done during the transfer from machine to freezer container to maintain crunch.
- Use a fine mesh strainer to ensure no lumps or spice clumps make it into the final ice cream.
- Keep the ice cream frozen until serving. If it thaws completely, the texture can become grainy and lose its creamy consistency.
