Decadent Gingerbread Ice Cream Recipe Is Something Special for the Holidays by Chef Gigi Gaggero, Host of KSCU 103.3 FM LIVE Food Talk Radio S.F. Bay Area

Decadent Gingerbread Ice Cream Recipe Is Something Special for the Holidays

Looking for a special dessert recipe to serve for the holidays? Make this rich and creamy gingerbread ice cream recipe and Santa may scratch your name off the naughty list. Well, maybe.

Even if he doesn't, this decadent gingerbread ice cream recipe will have been worth it!

Cuisine: American
Prep Time: 45 minutes plus time to freeze
Cook Time: 20 minutes
Total Time: 65 minutes plus time to freeze

Servings: Makes about 1 1/4 quarts

Ingredients

  • 1 1/2 cups heavy cream 
  • 1 1/2 cups whole milk (I used 1% milk) 
  • 1 3- to 4-inch piece fresh ginger, peeled and roughly chopped small 
  • 6 large egg yolks 
  • 1/2 cup packed dark brown sugar 
  • 1/4 cup molasses 
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon freshly grated whole nutmeg or ground nutmeg
  • 1/4 teaspoon salt 
  • 1 teaspoon vanilla extract or bourbon extract

Here's how to make it:

  1. In a saucepan, combine the heavy cream, milk and fresh ginger. Bring nearly to a boil over medium-high heat. Remove the pan from the heat and set aside to infuse the ginger for 30 minutes to an hour. Strain the mixture, discarding the ginger. Return the mixture to the saucepan and heat just until simmering.
  2. Meanwhile, whisk the egg yolks, brown sugar, molasses, ginger, cinnamon, cloves, nutmeg and salt in a bowl. Slowly add the warm cream mixture to the egg yolks, whisking constantly. Be careful not to over heat and scramble the egg mixture. 
  3. Pour the mixture back into the saucepan and set over medium-low heat. Stir constantly until the mixture thickens enough to coat the back of a wooden spoon (about 170 to 175 degrees F on an instant-read thermometer). 
  4. Strain the custard into a heatproof bowl and stir in the bourbon extract or vanilla. Cover and refrigerate until thoroughly chilled, preferably overnight.
  5. Freeze the mixture in your ice cream maker according to the manufacturer’s instructions. Transfer to an airtight container and freeze until firm, at least 1 hour.

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Donna John
Oh, my. This sounds heavenly!!! You know I'm trying this soon. Chef Gigi Gaggero
Elisa Schmitz, 30Seconds
This looks too good to be true. I think it will quickly become a holiday fave, Chef Gigi Gaggero !
Sheri B Doyle
This looks so delicious. Now I just have to find someone to make it for me.
Sheri B Doyle
This sounds so incredible! Thank you for the recipe Chef Gigi Gaggero !

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