This Gingerbread Ice Cream captures the cozy essence of the holidays in every scoop. The base is a rich, egg-enriched custard infused with light molasses and vanilla, providing a smooth, velvety texture. Dark rum-soaked sultanas add bursts of tart sweetness and moisture, while crushed gingersnaps contribute a crunchy, spicy contrast that mimics fresh-baked gingerbread. It’s an indulgent dessert perfect for pairing with warm pie or enjoying on its own during chilly evenings. The balance of sweet, spicy, and boozy notes makes it a sophisticated yet comforting end to any meal.
Gingerbread Ice Cream
Description
This Gingerbread Ice Cream captures the cozy essence of the holidays in every scoop. The base is a rich, egg-enriched custard infused with light molasses and vanilla, providing a smooth, velvety texture. Dark rum-soaked sultanas add bursts of tart sweetness and moisture, while crushed gingersnaps contribute a crunchy, spicy contrast that mimics fresh-baked gingerbread. It&# 226;ÂÂs an indulgent dessert perfect for pairing with warm pie or enjoying on its own during chilly evenings. The balance of sweet, spicy, and boozy notes makes it a sophisticated yet comforting end to any meal.Ingredients
Directions
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Place sultanas in a small bowl and toss with dark rum until evenly coated. Set aside to soak for at least 15 minutes.
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In a saucepan, combine milk and sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling.
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In a separate bowl, whisk eggs and light molasses until smooth and slightly pale.
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Slowly pour a small amount of the hot milk mixture into the egg mixture, whisking constantly to temper the eggs.
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Pour the tempered egg mixture back into the saucepan with the remaining milk.
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Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon, about 2 to 3 minutes. Do not boil.
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Remove from heat. Cover the surface directly with plastic wrap to prevent a skin from forming and refrigerate until completely chilled, about 2 hours.
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Once chilled, stir in heavy cream and vanilla extract until well combined.
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Pour the mixture into an ice cream freezer and churn according to manufacturerâÂÂs instructions until it reaches a soft-serve consistency.
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During the last minute of churning, fold in the rum-soaked sultanas and crushed gingersnaps.
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Transfer the ice cream to an airtight container and freeze for at least 4 hours until firm before serving.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 364.1kcal
- % Daily Value *
- Total Fat 24.8g39%
- Saturated Fat 14.3g72%
- Cholesterol 160.1mg54%
- Sodium 53.0mg3%
- Total Carbohydrate 26.6g9%
- Dietary Fiber 0.6g3%
- Sugars 25.7g
- Protein 6.1g13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This recipe is designed for a standard 1-quart ice cream maker. If your machine is larger, double or triple the ingredients accordingly.
For a non-alcoholic version, substitute the dark rum with an equal amount of warm water or apple juice for soaking the sultanas.
Ensure the custard base is completely cold before churning to achieve the best texture and prevent ice crystals.
Store leftover ice cream in the freezer for up to one month. Let it sit at room temperature for 5 minutes before scooping for easier serving.
