Ginger Molasses Ice Cream
A rich and creamy gingerbread ice cream loaded with warm spices, molasses, and crushed ginger snaps. This holiday dessert is easy to make, protein-packed, and perfect for chilling ahead of celebrations.
Equipment
- 1 Medium saucepan
- 1 Whisk
- 1 Mixing Bowl (large)
- 1 Fine Mesh Sieve
- Plastic Wrap
- Ice Cream Maker
- Wooden spoon
- Measuring cups and spoons
Ingredients
- 2 cups heavy cream
- 2 cups whole milk
- ¾ cup dark brown sugar packed
- ¼ cup unsulphured molasses
- 1 cup fresh ginger peeled and cut into 1-inch pieces
- 7 egg yolks
- 1 tablespoon vanilla extract or paste
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- Pinch of salt
- 1 teaspoon freshly grated orange zest optional
- 1 cup crushed ginger snaps
Instructions
- Prepare the Spiced Cream Base: In a medium saucepan, combine 2 cups of heavy cream, 2 cups of whole milk, ¾ cup of packed dark brown sugar, and ¼ cup of unsulphured molasses. Stir gently to mix the sugar into the liquids. Add 1 cup of peeled fresh ginger cut into 1-inch pieces to infuse a warm, aromatic flavor. Place the pan over medium heat and bring the mixture to a gentle simmer. Whisk periodically to ensure the sugar dissolves evenly and the ginger releases its natural spice. Be careful not to let the mixture boil, as overheating can cause the dairy to curdle. Once it reaches a simmer, remove the pan from heat and allow the ginger to steep while you prepare the egg custard.
- Whisk the Egg Custard: In a separate large mixing bowl, combine 7 egg yolks, 1 tablespoon of vanilla extract, 1 teaspoon ground cinnamon, ¼ teaspoon ground allspice, ¼ teaspoon ground cloves, and a pinch of salt. Using a whisk, beat the mixture vigorously for about three minutes until it becomes smooth, pale, and slightly thickened. This step ensures your custard will be silky and rich without any eggy taste.
- Temper the Eggs: To prevent the eggs from scrambling, slowly bring the hot cream mixture into the egg yolks. Start by adding about ¼ to ½ cup of the warm cream to the eggs while whisking constantly. This gradually raises the temperature of the eggs without cooking them too quickly. Repeat this process a few times until about half of the cream mixture has been incorporated, making the egg mixture warm and ready to combine with the rest of the cream.
- Combine and Cook the Custard: Pour the tempered egg mixture back into the saucepan containing the remaining warm cream. Place the pan over medium heat and whisk continuously. Stir gently but consistently until the mixture thickens enough to coat the back of a wooden spoon, which usually takes 6–10 minutes. Again, avoid boiling—gentle simmering ensures a creamy, smooth custard. Once thickened, remove the pan from heat and stir in 1 teaspoon of freshly grated orange zest if using, which adds a bright, fresh note to the warm spices. Allow the mixture to steep for 10 minutes, stirring occasionally to prevent a thin film from forming on the surface.
- Strain and Chill the Custard: Place a fine-mesh sieve over a large mixing bowl. Pour the hot custard through the sieve to remove the ginger pieces and any small curdled bits, leaving a perfectly smooth mixture. Cover the custard surface with plastic wrap directly touching it to prevent a skin from forming. Refrigerate the custard for at least 4 hours, or overnight if possible, to ensure it is fully chilled and ready for churning. Chilling deeply enhances the texture and flavor of the finished ice cream.
- Churn the Ice Cream: Once the custard is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. The mixture should thicken and increase in volume, becoming light and creamy. In the final 2–3 minutes of churning, add 1 cup of crushed ginger snaps to introduce a delightful crunch and extra bursts of ginger flavor.
- Freeze and Set: Transfer the freshly churned ice cream into an airtight container. Smooth the top with a spatula, cover, and freeze for a few hours until firm. This step allows the ice cream to fully set and develop its rich, creamy texture, making it scoopable and ready to serve.
- Serve and Enjoy: Scoop the ice cream into bowls or cones and enjoy immediately, or keep it in the freezer for later indulgence. This Gingerbread Ice Cream is perfect for holiday celebrations, cozy evenings, or as a decadent treat to enjoy anytime. Its warm spices, molasses sweetness, and ginger snap crunch make every bite a festive delight.
Notes
- For a stronger ginger flavor, leave the fresh ginger in the cream base while chilling, then strain it just before churning.
- Use dark molasses for a richer, deeper flavor; light molasses will produce a milder taste.
- To achieve extra smooth ice cream, strain the custard carefully and avoid overcooking the eggs.
- Crushed ginger snaps can be added gradually for different levels of crunch.
- Chilling the custard overnight improves flavor infusion and produces creamier ice cream.
- Optional: Add a teaspoon of rum or bourbon to enhance the holiday spices.
- Serve within two weeks for the best texture; ice cream may become icy if stored too long.
