After weeks of preparations (did anyone else do their holiday shopping back in November?) Christmas is finally here! When I was younger, I wasn’t always the biggest Christmas fan. Now that I’m all grown up and don’t see my family on a regular basis however, the holidays have definitely grown on me. Regardless of how you feel about the holidays, if you’re a fan of gingerbread this gingerbread ice cream is a must!
During this month’s 12 Days of Cookies, gingerbread was a festive favorite. Since I’m not actually sure how seasonally appropriate gingerbread will be after Christmas, I figured I should try to fit one more dose of gingerbread in before the holiday seasons wrap up.
Love gingerbread and never seem to get enough of it? Put a few scoops of gingerbread ice cream between two gingerbread cookies! Oh yum that sounds so good I can’t believe I didn’t think of that until just now. Luckily this gingerbread ice cream has so much gingerbread flavor you don’t actually need the cookies! Want to add even more of your favorite holiday flavor to your new favorite frozen treat? Add in a tablespoon of molasses to the batter right after you temper the cream and milk into the eggs.
I hope everyone is having a great time celebrating with friends and family this weekend and, perhaps most importantly, eating loads of delicious food.
- 2 cups heavy cream
- 1 cup whole milk
- 4 large egg yolks
- ¾ cups granulated sugar
- ¾ teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ½ teaspoon allspice
- ½ teaspoon ground cloves
- ½ teaspoon salt
- Heat cream and milk in a saucepan over medium heat until simmering. While the cream is heating up, whisk together egg yolks and sugar in a large bowl. Temper warm milk mixture into eggs and sugar. Mix in spices and salt
- Refrigerate batter until cool, about 8 hours. Once cool, churn according to manufacturer’s instructions.