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.
Notes
Best stored in an airtight container in the freezer for up to 2 weeks. Press parchment paper onto the surface to prevent ice crystals. Allow to sit at room temperature for a few minutes if too hard to scoop.
