Description
This gingerbread ice cream recipe blends rich cream, warm spices, and crushed gingerbread cookies into a cozy frozen treat. Perfect for holidays or anytime you’re craving something nostalgic and sweet.
Ingredients
Scale
- 5½ ounces light or dark brown sugar (about ⅔ cup)
- 4 ounces egg yolk (about ½ cup), from about 8 large eggs
- ¾ teaspoon kosher salt (use half for table salt)
- ⅛ teaspoon baking soda
- 6¾ ounces gingerbread cookie crumbs (about 1½ cups), plus more for garnish
- 9 fluid ounces heavy cream (about 1 cup plus 2 tablespoons)
- 11 fluid ounces whole milk (about 1¼ cups plus 2 tablespoons)
- ½ tablespoon orange liqueur (optional)
- 1 teaspoon vanilla extract
- Freshly ground black pepper or other spices (optional)
- Caramel sauce (optional)
Instructions
- In a 3-quart saucepan, combine brown sugar, yolks, salt, and baking soda.
- Whisk in cookie crumbs, cream, and milk.
- Cook over medium-low heat until warm to the touch.
- Increase heat to medium and cook, stirring constantly, until custard reaches 155°F.
- Remove from heat and stir in vanilla and liqueur (if using). Taste and adjust seasoning.
- Strain custard through a fine-mesh sieve into a stainless steel bowl.
- Place bowl in an ice bath and cool, stirring occasionally for 30 minutes.
- Cover and refrigerate until fully chilled (about 4 hours).
- Churn in an ice cream machine until thick and light.
- Transfer to a frozen container, layering with caramel and extra crumbs if desired.
- Cover with plastic wrap pressed to the surface, seal, and freeze 4 hours or until firm.
Notes
Use strong-flavored gingerbread cookies for best results.
Chilling the base overnight improves texture and flavor.
Customize with molasses cookie crumbs or a swirl of caramel sauce.
Make ahead and freeze in ramekins for single-serve holiday treats.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churned
- Cuisine: American
Nutrition
- Serving Size: ½ cup
- Calories: 290
- Sugar: 18g
- Sodium: 100mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 180mg