Gingerbread Ice Cream

By • February 20, 2018 0 Comments

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Author Notes: This ice cream steals all the best flavors—molasses, ginger, punchy-warm spices—from holiday cakes and cookies. And the method, from Sicily: Essentially, you thicken the ice cream base with cornstarch, which creates an extra silky texture, no eggs needed. Serve with chopped, candied or crystallized ginger, or whipped cream, or even "real" gingerbread. Emma Laperruque

Food52 Review: Featured in: Gingerbread Ice Cream Is What You Need to Spice Up Dark Winter DaysThe Editors


Makes about 5 cups

  • 2 cups heavy cream
  • 2 cups whole milk
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1/4 cup blackstrap molasses
  • 1/4 cup cornstarch
  • 2 tablespoons ground ginger
  • 1 teaspoon cocoa powder
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • Chopped candied or crystallized ginger, for garnish
  1. Combine the cream, milk, and molasses in a pot. Set over medium heat. Meanwhile, combine the sugars, cornstarch, ginger, cocoa, pepper, and cinnamon in a bowl. Stir with a fork to get rid of any lumps. When the cream mixture is very hot, add a splash to the sugar mixture. Stir with a fork until smooth. Add another splash. Stir. Add another splash. Stir. When you’ve added about half the liquid, pour all that back into the pot. Continue to cook until the mixture thickens, like a thin pudding—the whisk will leave a trail—about 3 minutes. Stir in the vanilla. Transfer to a heatproof bowl and press a piece of plastic on top to prevent a skin from forming. Chill in the fridge until very cold or up to 2 days.
  2. Churn for about 25 minutes. Transfer to a container and freeze. Serve with candied ginger sprinkled on top.

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