This gingerbread ice cream tastes just like your favorite holiday cookie but better! Packed with spicy ginger flavor its sure to become a family favorite this Christmas.
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Gingerbread is one of the first recipes I remember baking as a kid. Every year my Mum and I would make bucket and bucket loads of gingerbread for family and friends. Everything from classic gingerbread men to stars and gingerbread houses.
I wanted to see if I could get that some wonderful, spicy gingerbread flavor into an ice cream. And I did! I'm so happy with this recipe, it really does taste like a wonderful ice cream version of gingerbread. I hope you and your family enjoy this ice cream as much as we do.
Ingredients
Ground ginger: gives the classic ginger taste to this recipe. I like my gingerbread ice cream Very gingery. If you prefer a milder flavored gingerbread I strongly recommend you reduce the amount of ginger to one and a half to two tablespoons.
Brown sugar: also called light brown sugar. The brown sugar gives a lovely caramel note to this recipe. You could experiment with dark brown sugar, or use white sugar but it won't have the same depth of flavor.
Golden syrup: adds to the caramel flavors and helps stop the ice cream setting so firmly. You could use the same amount of maple syrup instead but your ice cream will freeze firmer, or leave it out all together.
Cream: this recipe uses thickened cream with a fat content of around 34%. You could also use heavy cream or heavy whipping cream.
Milk: is best for this recipe. It needs to have a fat content of around 3.5%. I don't recommend using low fat milk, it will make your ice cream icier.
Egg yokes: I use large eggs in this recipe. You can put the egg whites aside for another recipe such as my pretty rainbow meringues or amaretti cookies.
Glycose syrup (optional): also called confectioner’s glucose. You can get in from specialty baking shops, online and some supermarkets. A small amount of glucose syrup helps lower the freezer point of ice cream and improves the texture and scoop-ability of the ice cream. You can substitute with the same amount of light corn syrup or powdered dextrose. Measure carefully, preferably using a digital kitchen scale, and don't add to much or your ice cream will melt in a red hot minuet!
How to make gingerbread ice cream
Put the water on to boil for your double boiler if using. Put the milk into a small pot on a low heat to start warming up.
Separate your egg yokes and put the whites aside for another recipe, such as my rainbow meringues or amaretti cookies.
Add the brown sugar to the yokes and beat until colour has changed from deep yellow to a light, pale, creamy color. Add the ginger and blend well. Temper the egg yokes by adding the warmed milk, a bit at a time, mixing well between each addition.
Transfer the mix to the double boiler. Add the cream, golden syrup and glucose syrup if using. On a low heat for approximatly ten to fifteen minutes, stirring well and often, until the mix coats the back of a spoon or spatula when you run your finger through it.
Hot tip: don't turn the heat up to high or you will scramble your eggs. If this happens and the mix starts to go grainy remove from heat immediately. Allow to cool then blitz with an immersion blender to smooth out the lumps. Return to a low heat and continue to heat until mix thickens again.
Once thickened remove from heat and allow to cool. To stop the double boiler from tipping over you can put it into a colander. Transfer to mix to a heatproof container, cover and chill well in the fridge for about four hours, ideally overnight.
Put your ice cream storage container into the freezer to chill. If using a self churning ice cream churner switch it on about ten minutes before churning your ice cream, otherwise take the freezer bowl out of the freezer right before churning your ice cream.
Churn the ice cream. It will be the consistency of soft serve when its done. Transfer to the chilled container, cover and freeze over night or until firm.
How to serve
To serve the cream remove from the freezer, scoop and enjoy. Fabulous on its own or with some extra crushed up gingerbread sprinkled over the top. Delicious!
How to store
This ice cream will store in an airtight container in the freezer for upto two weeks. After this it may start to become a little icy, but it will still taste good.
Have you made this recipe? Tell me how it went in the comments below and tag me on instagram so I can see your delicious creations! @keep_calm_and_eat_icecream
Looking for more yummy desert recipes
Why not try making
- Gingerbread men
- Christmas pudding ice cream
- Mulled apple cider popsicles
- White Christmas
- Mulled apple cider
Follow me on Facebook or Pinterest for many more delicious recipes.
📋 Recipe
Gingerbread ice cream
Equipment
- ice cream maker
- Electric hand beaters or stand mixer
- double boiler (optional)
Ingredients
- 1 cup (250mls) Full fat milk
- 4 egg yokes from large eggs
- ¾ cup (165 gms) brown or light brown sugar
- 3 tablespoons (15gms) ground ginger. *Reduce to 1 and a ½ to 2 tablespoons for a milder ginger flavor.
- 2 cups (500mls) thickened cream, heavy cream or heavy whipping cream
- 3 tablespoons (60gms) golden syrup
- 1 teaspoon (7.5gms) glucose syrup
Instructions
- Put water onto boil for the double boiler, if using
- Put milk into a small pot on the stove on low to start warming up.
- Separate eggs and put whites aside for another recipe, such as my amaretti cookies or meringues.
- Put egg yokes and sugar into a mixing bowl and beat with an electric hand beaters until pale and creamy.
- Slowly add the milk to the egg yokes to temper them, mixing well between each addition.
- Add the ground ginger and mix well.
- NB 3 tablespoons of ginger gives a strong, spicy ginger flavor. If you prefer a milder flavored ice cream I recommend reducing the ground ginger to between 1 and ½ and 2 tablespoons of ginger.
- Pour the mix into the top of a double boiler if using.
- You can make this in a medium saucepan if you don't have a double boiler but you will need to have it on a very low heat, stir it well and watch it like a hawk to prevent it from scrambling.
- Add the cream, golden syrup and glucose syrup if using. Mix well.
- Heat in double boiler over a low to medium heat for about ten to fifteen minutes, stirring well and frequently, until mix coats the back of a spoon or spatula. Do not turn the heat up to high or you will scramble your eggs.
- Move the double boiler to a colander to cool for a few minutes. Transfer to a heatproof container, cover and chill in fridge for at least four hours, ideally overnight.
- If using a self refrigerating ice cream machine, turn it on about ten minutes before churning, otherwise take your bowl out of the freezer right before churning.
- Put your storage container in the freezer to chill. Churn your ice cream. It will be the consistency of soft serve when done.
- Transfer to pre chilled container and freeze for about four hours or until firm.
- To serve, remove from the freezer, scoop and enjoy! Fabulous on its own or with some crushed up gingerbread on top. Delicious!
Notes
Nutrition
Nutritional Disclaimer
Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.
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Jaimie
Oh how good does this look! What a brilliant idea, thanks for sharing 🙂
Sarah Brooks
Thanks Jamie, glad you like itk!