Ingredients:
2 cups heavy cream
1 cup whole milk
3/4 cup brown sugar, packed
1/2 cup molasses
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon vanilla extract
A pinch of salt
Instructions:
Mix Ingredients:
In a mixing bowl, whisk together the heavy cream, whole milk, brown sugar, molasses, ground ginger, ground cinnamon, nutmeg, cloves, vanilla extract, and salt. Stir until the sugar is completely dissolved and the mixture is well combined.
Chill the Mixture:
Cover the bowl and refrigerate the mixture for at least 2 hours, or until it’s very cold. For the best flavor, chill overnight.
Churn the Ice Cream:
Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Freeze:
Transfer the ice cream to an airtight container and freeze for at least 4 hours, or until firm.
Serve:
Scoop the gingerbread ice cream into bowls or cones. You can garnish it with crushed gingersnaps, caramel sauce, or whipped cream if desired.
Tips:
If you don’t have an ice cream maker, you can pour the mixture into a shallow dish and freeze it. Stir every 30 minutes for about 2-3 hours to break up ice crystals for a smoother texture.
Adjust the spices to your preference, adding more ginger or cinnamon for a stronger flavor.
