Indulge in the warm flavors of gingerbread with this creamy and delightful gingerbread ice cream. Perfect for the holiday season or anytime you're craving a festive treat!
Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup brown sugar. 1/4 cup molasses. 1 tablespoon ground ginger. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon salt. 3 large egg yolks.
Instructions: Heavy cream, milk, brown sugar, molasses, ginger, cinnamon, nutmeg, cloves, and salt should all be put in a saucepan. Stir the mixture all the time over medium-low heat until it starts to steam. Don't boil. Whisk the egg yolks in a different bowl until they are smooth. As you keep whisking, slowly pour a small amount of the hot cream mixture into the egg yolks. This will temper the eggs. While stirring all the time, pour the egg mixture back into the saucepan with the rest of the cream mixture. Keep cooking on medium-low until the mixture gets thick enough to stick to a spoon. To cool down, take it off the heat and let it sit where it is. Put the mixture into an ice cream maker and churn it according to the directions on the machine. Moving the ice cream to a container that can go in the freezer is the next step. Freeze for at least 4 hours, or until firm.
Prep Time: 15 minutes
Cook Time: 20 minutes
Holly Grove Dance
