# 18 in the Christmas Countdown is here! It was going to be # 19, but as explained in the video, I foolishly tried to rush, didn't cool the mixture enough, and caused a significant delay to the process. Anyway, it's finally done and it's delicious!
Original recipe credit: https://www.cookiedoughandovenmitt.com/gingerbread-ice-cream-3/
Recipe below contains my modifications.
Ingredients:
5 egg yolks
1 c. light brown sugar, packed
1 tsp. vanilla bean paste
1 tsp. cinnamon
1 tsp. ground ginger
1/4 tsp. ground cloves
3 c. heavy cream
1 c. whole milk
3 T. molasses
3 Little Debbie soft gingerbread cookies, finely chopped
sprinkles
Directions:
1. Make sure your ice cream maker/machine is ready for when you will need it in step 9.
2. Place egg yolks in a large, heatproof bowl and set aside.
3. Add the brown sugar, vanilla bean paste, cinnamon, ginger, and cloves to a medium saucepan. Whisk/stir to combine.
4. Place saucepan over medium heat. Pour in the heavy cream, milk, and molasses. Whisk to combine and keep whisking occasionally, until mixture just begins to simmer/barely boil.
5. Remove pan from heat. Take a ladle-full of the hot mixture and slowly stream it into the bowl with the egg yolks, whisking constantly as you do so. Repeat with a second ladle-full of the hot mixture.
6. Pour the egg yolk mixture into the saucepan with the rest of the hot mixture. Return to the stove over medium-low heat. Stir with a wooden spoon near constantly (not vigorously, just enough to keep bottom of pan from scorching). Cook until mixture has thickened to the point that it "coats" the back of the wooden spoon (this was around 6 min for me). Remove from heat.
7. Strain the mixture through a fine strainer into a large, heatproof bowl. Let cool to room temperature on the counter (or better yet, a cooling rack), stirring occasionally to make sure the top does not form a 'skin'.
8. Once the mixture has reached room temperature, cover with plastic wrap (I push it down into the bowl to just cling to the surface, but you don't have to), and place in the fridge for at least 2 hours, or up to overnight.
9. When it is completely chilled, pour into your ice cream maker/machine freezer bowl and turn it on. For mine (Cuisinart ICE 21P1), I ran it for 15 min.
10. At the 15 min mark, add the chopped gingerbread cookies and sprinkles. Let run for 2-3 additional minutes, then pour mixture into a freezer container.
11. Freeze for at least 2 hours before serving (I went overnight). Enjoy!
