Description
Indulge in the warm, spicy flavors of gingerbread in this homemade ice cream recipe. With a rich, creamy texture and the perfect balance of molasses, ginger, and cinnamon, this gingerbread ice cream is a delightful frozen treat.
Ingredients
– 2 cups heavy cream
– 1 cup whole milk
– 3/4 cup brown sugar
– 1/4 cup molasses
– 2 teaspoons ground ginger
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
Instructions
1. – In a medium saucepan, combine the heavy cream, milk, brown sugar, molasses, ginger, cinnamon, nutmeg, and salt. Heat the mixture over medium, stirring occasionally, until the sugar has dissolved and the mixture is warm, but not boiling.
2. – Remove the saucepan from the heat and let the mixture cool to room temperature. Then, cover and refrigerate for at least 2 hours, or until completely chilled.
3. – Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, about 20-25 minutes.
4. – Transfer the churned ice cream to an airtight container and freeze for at least 2 hours before serving.
5. – Scoop and enjoy the rich, creamy gingerbread ice cream, garnished with crushed gingerbread cookies or a dusting of cinnamon, if desired.
Notes
For a richer flavor, use a higher percentage of cream. You can also add chopped candied ginger or toasted pecans to the ice cream for extra texture and flavor.
- Prep Time: 10
- Cook Time: 20
- Category: Dessert
- Method: Frozen
- Cuisine: American