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Gingerbread Cookie Ice Cream

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5 from 1 review

Ingredients

Scale

2 cups whole milk (16 oz)

2 1/2 cups heavy cream (20 oz)

1 1/4 cup dark brown coconut sugar (225g)

2 tsp ground ginger

1 1/2 tsp ground cinnamon

1/4 tsp salt

1 1/2 tsp pure vanilla extract

4 large egg yolks optional – see notes for how to omit the yolks

Cookie pieces

1 heaping cup gingerbread cookie pieces (6 cookies) See recipe here

Instructions

  1. Make sure your ice cream bowl has been frozen for at least 24 hours (this is for the Cuisinart ICE-70 Series). You can also pre-freeze the container you plan to put the ice cream in if you want. I use this insulated ice cream container and it’s the best! It helps keep a perfect ice cream texture, rather than freezing too hard.
  2. In a medium saucepan over medium heat, whisk together the milk, cream, vanilla, salt, and 3/4 cup of the coconut sugar. Bring to a slight boil. This will take 10 or so minutes, so continue to the next step. Be sure to keep an eye on it though because you don’t want it to boil for long.
  3. In a large bowl with an electric mixer using the whisk attachment, combine the egg yolks, ginger, cinnamon, and the remaining 1/2 cup of coconut sugar. Whisk until it is fluffy and lightens in color. You can also do this by hand but it will take longer.
  4. Once the cream/milk mixture has come to a slight boil, turn the heat down to low.
  5. Pour 1/3 of the hot mixture into the egg/sugar mixture and whisk together. (you add just a little at a time because you don’t want it to overcook the egg yolks). Add another 1/3 and whisk in, then pour it all back into the saucepan. Using a wooden spoon, stir the mixture constantly over low heat for two minutes until it thickens slightly and coats the back of the spoon. DO NOT boil the mixture or the egg yolks will overcook and curdle.
  6. Let it cool at room temperature for an hour then cover and place in the refrigerator for at least 5 hours or overnight.
  7. Remove from the refrigerator and pour the mixture through a fine mesh strainer.
  8. Press Ice Cream and then Start/Stop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. I like to mix mine for 30-35 minutes. During the last few minutes, add in the cookie pieces and let it mix in.
  9. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an insulated ice cream container and place in the freezer for a couple hours. See notes if you don’t have an ice cream container.
  10. Please let me know if you try this recipe by leaving a rating and a comment!

Equipment

Notes

Optional spice additions:

1/2 tsp ground allspice

1/8 tsp ground nutmeg

1/8 tsp ground cloves

To omit the egg yolks: You can easily make the ice cream without the egg yolks. Just mix all the ingredients (except the yolks) in a large bowl and whisk well. Cover and refrigerate 2 hours or overnight. Then whisk it together again and put into the ice cream maker (no need to strain it in the mesh strainer).

A trick for using an insulated ice cream container – it helps to pre-freeze it for a few hours before putting ice cream in it. It creates a better environment for the homemade ice cream to stay the perfect texture.

You can use a regular, airtight container for storing, but the ice cream will harden more, so you may need to let it sit out for 5-10 minutes before serving. I definitely recommend getting an insulated ice cream container if you want the perfect ice cream texture!

Find it online: https://homecookedliving.com/gingerbread-cookie-ice-cream/

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