Key Ingredients for Homemade Gingerbread Ice Cream:
- 1 ½ cups whole milk
- 1 cup heavy cream
- ¾ cup granulated sugar
- ½ cup packed dark brown sugar
- 5 large egg yolks
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 tablespoon vanilla extract
- ½ teaspoon molasses
- Pinch of salt
- Optional: ½ cup finely crushed gingerbread cookies for mixing in
How to Make Homemade Gingerbread Ice Cream:
Whip up this incredibly easy Homemade Gingerbread Ice Cream in under 20 minutes of active prep time, offering a rich, creamy texture and a perfectly balanced spicy-sweet flavor. This chilled delight is incredibly satisfying, offering a delicious way to capture the essence of gingerbread cookies in a cool, refreshing dessert.
Step-by-Step Instructions:
- Prepare the Base: In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until small bubbles form around the edges of the pan. Do not boil.
- Whisk Egg Yolks and Sugars: In a separate medium bowl, whisk together the granulated sugar, dark brown sugar, and egg yolks until the mixture is pale yellow and slightly thickened.
- Temper the Eggs: Slowly ladle about ½ cup of the warm milk mixture into the egg yolk mixture while whisking constantly. This is called tempering and prevents the eggs from scrambling. Gradually add another ½ cup of the warm milk mixture, still whisking.
- Combine and Cook: Pour the tempered egg mixture back into the saucepan with the remaining milk mixture. Add the ground ginger, cinnamon, cloves, nutmeg, salt, and molasses.
- Cook the Custard: Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard coats the back of the spoon (around 170-175°F or 77-79°C on an instant-read thermometer). Do not let it boil, as this will curdle the eggs.
- Strain and Chill: Remove the saucepan from the heat. Stir in the vanilla extract. Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits of egg.
- Chill Thoroughly: Cover the bowl tightly with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until the mixture is thoroughly chilled.
- Churn the Ice Cream: Once the custard is well chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions.
- Add Mix-ins (Optional): During the last few minutes of churning, stir in the finely crushed gingerbread cookies, if using.
- Freeze to Harden: Transfer the churned ice cream to an airtight container and freeze for at least 2-4 hours, or until firm, before serving.
Why You’ll Love This Homemade Gingerbread Ice Cream:
You’ll absolutely adore this Homemade Gingerbread Ice Cream for its wonderfully comforting and spiced flavor profile, reminiscent of your favorite holiday cookies but in a refreshingly cool format. Unlike store-bought options that often have a one-dimensional sweetness, this homemade version bursts with the nuanced warmth of ginger, cinnamon, cloves, and nutmeg. Making it yourself offers a significant cost-saving benefit, allowing you to enjoy a gourmet dessert experience at a fraction of the price you’d pay in a specialty ice cream shop. Imagine the delightful texture and the irresistible aroma wafting from your kitchen as it churns!
The magic of this Homemade Gingerbread Ice Cream truly lies in its ability to transport you with every spoonful, evoking cozy feelings and festive cheer any time of year. While a classic vanilla bean ice cream is always delightful, this gingerbread creation offers a more complex, layered taste that’s perfect for surprising your taste buds. Pair it with a drizzle of caramel sauce, a dollop of whipped cream, or a sprinkle of candied ginger for an extra special touch. Don’t wait for the holidays; bring this festive and flavorful treat into your home tonight and discover your new favorite frozen indulgence!
Storing and Reheating Tips:
This Homemade Gingerbread Ice Cream is best stored in an airtight container in the freezer. It will stay fresh and delicious for up to 2 weeks. For optimal texture, press a layer of parchment paper or wax paper directly onto the surface of the ice cream before sealing the container. This helps to prevent ice crystals from forming. There is no need to reheat homemade ice cream; it is meant to be enjoyed frozen. If for any reason it becomes too hard to scoop, allow it to sit at room temperature for a few minutes until it reaches your desired consistency. If you won’t be consuming it within the 2-week timeframe, you can also freeze it for longer, though the texture may become slightly icier.
Final Thoughts:
This Homemade Gingerbread Ice Cream offers a delightful journey of comforting spices and creamy sweetness. I encourage you to try this recipe at home for a truly special and rewarding dessert experience that will warm your heart and delight your palate.
Homemade Gingerbread Ice Cream
Ingredients
Equipment
Method
- In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until small bubbles form around the edges of the pan. Do not boil.1 ½ cups whole milk, 1 cup heavy cream
- In a separate medium bowl, whisk together the granulated sugar, dark brown sugar, and egg yolks until the mixture is pale yellow and slightly thickened.¾ cup granulated sugar, ½ cup packed dark brown sugar, 5 large egg yolks
- Slowly ladle about ½ cup of the warm milk mixture into the egg yolk mixture while whisking constantly. This is called tempering and prevents the eggs from scrambling. Gradually add another ½ cup of the warm milk mixture, still whisking.5 large egg yolks
- Pour the tempered egg mixture back into the saucepan with the remaining milk mixture. Add the ground ginger, cinnamon, cloves, nutmeg, salt, and molasses.1 ½ cups whole milk, 1 cup heavy cream, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, ¼ teaspoon ground nutmeg, Pinch salt, ½ teaspoon molasses
- Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard coats the back of the spoon (around 170-175°F or 77-79°C on an instant-read thermometer). Do not let it boil, as this will curdle the eggs.
- Remove the saucepan from the heat. Stir in the vanilla extract. Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits of egg.1 tablespoon vanilla extract
- Cover the bowl tightly with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until the mixture is thoroughly chilled.
- Once the custard is well chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions.
- During the last few minutes of churning, stir in the finely crushed gingerbread cookies, if using.½ cup Optional: Finely crushed gingerbread cookies
- Transfer the churned ice cream to an airtight container and freeze for at least 2-4 hours, or until firm, before serving.