Ingredients
Custard Base
- 2 cups heavy cream
- 2 cups whole milk
- 3/4 cup dark brown sugar (packed)
- 1/4 cup unsulphured molasses
- 1 cup peeled fresh ginger (cut into 1-inch pieces)
Egg Mixture
- 7 egg yolks
- 1 tablespoon vanilla extract or paste
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- Pinch of salt
- 1 teaspoon freshly grated orange zest (optional, adds a nice brightness)
Mix-ins
- 1 cup crushed ginger snaps
Instructions
- Prepare the custard base: In a saucepan, whisk together heavy cream, whole milk, dark brown sugar, and molasses. Add the fresh ginger pieces. Heat over medium heat, bringing the mixture to a simmer while whisking periodically to dissolve the sugar. Do not boil to prevent milk separation. Once simmering, turn off the heat.
- Temper the egg yolks: In a separate bowl, whisk the egg yolks, vanilla extract, ground cinnamon, allspice, cloves, and salt continuously for about three minutes until combined and slightly thickened. Gradually add 1/4 to 1/2 cup of the warm cream mixture into the egg mixture while whisking constantly to temper the eggs and prevent curdling. Repeat this step several times to bring the eggs up to temperature slowly.
- Cook the custard: Pour the tempered egg mixture back into the saucepan with the remaining cream mixture. Place over medium heat and whisk constantly, bringing it back to a simmer. Continue cooking gently until the custard thickens enough to coat the back of a wooden spoon, about six to ten minutes. Avoid boiling. Remove from heat, stir in the freshly grated orange zest, and let steep for 10 minutes, stirring occasionally to prevent a skin from forming.
- Strain and chill: Pour the custard through a fine-mesh sieve into a large bowl to remove the ginger pieces and any cooked egg bits. Cover the surface of the custard directly with plastic wrap to prevent skin formation. Refrigerate until completely cold, at least four hours but preferably overnight for optimal texture and flavor melding.
- Churn the ice cream: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions. In the last few minutes of churning, add the crushed ginger snaps so they are evenly distributed throughout the ice cream.
- Freeze and serve: Transfer the churned ice cream into an airtight container and freeze for several hours to firm up before serving. Enjoy your rich, spiced gingerbread ice cream!
Notes
- Do not bring the milk mixture or custard to a full boil, as this can cause curdling or separation.
- Fresh peeled ginger adds a sharp, lively flavor; make sure to slice into pieces for easier removal after steeping.
- Tempering the eggs is crucial to avoid scrambled egg texture in the custard.
- Using a fine-mesh sieve ensures a silky-smooth ice cream base.
- Chilling the custard thoroughly before churning improves the ice cream’s texture and consistency.
- The optional orange zest adds a bright contrast to the rich spices but can be omitted if preferred.
- Store leftover ice cream in an airtight container to maintain freshness and prevent ice crystals.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
