Gingerbread Ice Cream
Gingerbread ice cream is one of the best sweets of the holiday season, combining the classic taste of gingerbread with the creamy texture of ice cream. The honey, cinnamon, and cloves bring warmth to the cold dessert, making every spoonful a true Christmas experience. This ice cream is not only a perfect choice in the winter months, but throughout the year for those who love spicy, distinctive flavors. For an extra special treat, serve it with freshly baked gingerbread cookies or a dollop of whipped cream!
Ingredients for this recipe
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Preparation Steps
1
In a saucepan, heat the milk and heavy cream over medium heat until warm, but do not boil. Stir in the honey, cinnamon, nutmeg, ground ginger, and ground cloves. Let it warm for 5 minutes.
2
In a separate bowl, whisk the egg yolks and sugar together until light and creamy.
3
Slowly pour a small amount of the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs.
4
Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Do not boil!
5
Remove from the heat, add the vanilla extract, and let it cool completely. Refrigerate for at least 4 hours or overnight.
6
Pour the chilled ice cream base into an ice cream maker and churn according to the manufacturer's instructions. If you don't have an ice cream maker, pour it into a freezer-safe container and whisk with a fork every hour to maintain a creamy texture.
7
When the ice cream is partially frozen, add the coarsely crushed gingerbread cookies and gently fold them in, being careful to keep them crunchy.
8
Return to the freezer and let it freeze completely. Before serving, let it sit at room temperature for a few minutes to soften slightly.
