How to Make Gingersnap Ice Cream

29 Nov

For Thanksgiving, I made a lovely batch of gingersnap ice cream. I followed one of David Lebovitz’s recipes. He is definitely my go to person for ice cream recipes! Last year, I always used his vanilla base when I thought up my own concoctions. I strongly recommend anyone to buy his book ‘The Perfect Scoop‘. It’s amazing!

Step 1:

Boil 3 oz of ginger for 3-5 minutes.

Step 2:

Slice ginger into thin strips. You’re actually supposed to do this before you boil it, but I messed up!

Step 3:

Combine 1 cup of whole milk and 1 cup of heavy cream in a saucepan. Add 3/4 cup of sugar and a pinch of salt and stir together. Place the sliced pieces of ginger in the mixture and let steep for one hour.

Step 4:

While the milk mixture is steeping, start preparing the gingersnap cookie dough for the ice cream. Beat together 2 Tbs unsalted butter with 3 Tbs of packed brown sugar. Once that’s smooth, mix in 1 Tbs molasses and one egg yolk. Now add 1/2 cup flour, 1/4 tsp baking soda, 2 tsp ground cinnamon, 1 tsp ground ginger, and 1 tsp ground allspice. Form the dough into one large disk, about 5″ in diameter. Place in a 350 degree oven for about 10-12 minutes and let cool.

Step 5:

Add one more cup of whole milk to the milk and cream mixture. In a separate bowl, beat 5 egg yolks. To temper the yolks and prevent cooking the eggs, slowly pour in the milk mixture (but remove the ginger first!) and whisk continually. Once the egg yolks are mixed with the milk, pour the entire thing back into the saucepan.

Step 6:

On medium heat, stir the custard continually with a heat-proof spatula. Make sure to scrape the bottom of the pan to prevent cooking. When the liquid coats the back of the spatula, it’s done! Pour into a bowl and chill for a few hours or overnight, which is even better. I also added cinnamon for some extra flavor!

Step 7:

Pour the chilled mixture in the ice cream machine. To get mine to the desired consistency took about 40 minutes. I like to let as much air get in as I can for a very voluminous ice cream!

Step 8:

Crumble up the gingersnap cookie and spread evenly throughout the ice cream. I like to layer the ice cream and cookies and give it a little stir at the end.

Step 9:

Place back in the freezer for a few hours now.

Well, there you have it. Homemade Gingersnap ice cream! I hope you all enjoyed it. I had fun doing it 🙂

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2 Responses to “How to Make Gingersnap Ice Cream”

  1. Jeff Barr November 30, 2009 at 1:15 PM #

    Hi Tina, this looks yummy. Will you be making some for Christmas dinner?

  2. Gillian November 30, 2009 at 4:47 PM #

    You have my most profound respect for making this, looks absolutely delicious.

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