Description
Creamy homemade gingerbread ice cream packed with warm holiday spices, real gingerbread cookie crumbs, vanilla, and rich custard flavor.
Ingredients
Scale
- 5½ ounces brown sugar
- 8 large egg yolks
- ¾ teaspoon kosher salt
- ⅛ teaspoon baking soda
- 1½ cups gingerbread cookie crumbs
- 1 cup + 2 tablespoons heavy cream
- 1¼ cups + 2 tablespoons whole milk
- ½ tablespoon orange liqueur (optional)
- 1 teaspoon vanilla extract
- Caramel sauce for layering (optional)
Instructions
1. Whisk sugar, egg yolks, salt, and baking soda in a saucepan.
2. Add cookie crumbs, cream, and milk.
3. Cook over medium heat while stirring constantly until mixture reaches 155°F.
4. Remove from heat and stir in vanilla and orange liqueur.
5. Strain through a fine-mesh sieve.
6. Cool in an ice bath for 30 minutes.
7. Refrigerate until fully chilled.
8. Churn in an ice cream maker according to manufacturer instructions.
9. Layer with caramel sauce if desired.
10. Freeze for 4 hours before serving.
Notes
- Use quality gingerbread cookies for best flavor.
- Store in an airtight container up to 2 weeks.
- Let soften for 5 minutes before scooping.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churned
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 290
- Sugar: 18g
- Sodium: 160mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 170mg
Keywords: gingerbread ice cream, holiday ice cream, homemade ice cream