Homemade Gingerbread Ice Cream

Sweet, perfectly spiced, and oh so delicious! This Homemade Gingerbread Ice Cream is the perfect frozen treat to enjoy this December.

Course: Desserts

Cuisine: American

Prep Time: 15

Cook Time: 20

Freezing time: 4

Servings:

Calories: 298kcal

In a medium bowl, whisk together sugar, salt, and egg yolks until smooth. Set aside.
In a medium saucepan, heat milk and heavy cream until it just starts to bubble around the edges.
Whisk hot milk mixture into egg mixture in small amounts to avoid cooking the eggs.
Return mixture to saucepan.
Cook and stir over medium low heat until it coats the spoon, about 8-10 minutes.
Remove from heat.
Strain through a fine mesh sieve into a clean bowl.
Stir in molasses and spice.
Place in a water bath to chill, or cover and refrigerate.
When cold, pour into ice cream machine.
Follow manufacturer's directions for freezing.

Do not boil the milk when you’re heating it. Just bring it to a light simmer.
Don't skip straining the custard! This helps make sure there's no cooked egg chunks in your ice cream.
You can use an ice bath to chill the custard down quickly.
If you overcook the custard or it just breaks for any reason, whisk it constantly over an ice bath. This will help bring it back together.
This recipe is naturally gluten and nut free!
If you want scoop-able ice cream instead of soft serve, transfer to a lidded container and place in freezer overnight to harden.