Gingerbread Cookie Crunch Ice Cream
A sweet seasonal ice cream, that tastes just like your favorite gingerbread cookie.
Prep Time15 mins
Total Time1 d
Servings: 4 plus
- 1 C whole milk
- 2 C heavy cream
- 1/2 C brown sugar
- 1/4 C granulated sugar
- 1/4 C molasses
- 1/8 tsp salt
- 1/4 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/8 tsp ground ginger
- 5 large egg yolks
- 1 1/2 C gingerbread cookie pieces homemade or store bought
Add 1 cup heavy cream to a large bowl with a mesh strainer set on top. Whisk egg yolks in a small bowl. Set aside.
In a small saucepan over medium heat, combine whole milk, 1 cup heavy cream, sugar, molasses, salt, vanilla and spices. Stirring until sugar has dissolved and ingredients are well combined. Cook until steaming. While whisking yolks continuously, slowly drizzle a portion of the hot milk mixture into yolks. Add yolk mixture into saucepan. Stir to combine. Continue cooking until mixture coats the back of a spoon or spatula. Pour through mesh strainer into reserved heavy cream. Cool over an ice bath. Cover and chill overnight.
When mixture is thoroughly chilled, churn according to manufacturer's directions. Add cookie pieces when 5 minutes remain. Transfer to a freezer safe container. Freeze until solid, or overnight.
Recipe serves roughly 4-6, yields 1 quart.
An original recipe from Baked by Rachel