Want to know what it feels like to have Christmas punch you in the mouth? Take a bite and find out.

Want to know what it feels like to have Christmas punch you in the mouth? Take a bite and find out.

DISCLAIMER: This recipe doesn’t really adhere to our principles just based on the amount of sugar in it. It’s sweet. You can cut down on the brown sugar, for sure, but the molasses is pretty integral to the gingerbread flavor. Once in a great while we go out of bounds and indulge, and for the holidays (since we’re now living 2500 miles from our families and their gluttonous feasts) we decided to make a deviation. This isn’t a recipe for everyday, but it’s a gluten-free, dairy-free recipe that is delicious and deserves to be shared. Enjoy!

  • 1 1/2 cups heavy cream
  • 1 1/2 cups whole milk
    NOTE: 
    You can use two cans of full-fat coconut milk (and omit the cream and whole milk) for a non-dairy ice cream; it’s a little over 3 cups, so just add a dash more of each spice to compensate.
  • One 3-4 inch piece fresh ginger, peeled and roughly chopped; or 1 Tbs. chopped or minced ginger from the jar
  • 6 large egg yolks
  • up to 1/2 Cup packed light brown sugar
  • up to 1/4 Cup molasses
  • 2 tsp. ground ginger
  • 2 tsp. ground cinnamon
  • 1/2 tsp. ground cloves
  • 1/2 tsp. freshly nutmeg
  • 1/4 tsp. salt
  • 2 tsp. vanilla extract

In a medium saucepan, combine the heavy cream and milk (or coconut milk), and fresh ginger. If using minced or chopped ginger from a jar, put it in a metal mesh tea steeping bag; I have one for mulling spices that I dropped into the milk, this way you can pull the ginger out even if it’s not in chunks. Bring to a boil over medium-high heat. Remove the pan from the heat and set aside to infuse for 30 minutes to an hour, then either strain the mixture or remove the mulling container, discarding the ginger. Return the mixture to the saucepan and heat just until it comes to a simmer.

Meanwhile, whisk the egg yolks, brown sugar, molasses, ginger, cinnamon, cloves, nutmeg and salt in a heatproof bowl. Slowly add the warm milk mixture to the egg yolks, whisking constantly. Pour back into the saucepan and set over medium-low heat. Stir constantly until the mixture thickens enough to coat the back of a wooden spoon (about 170-175 F on an instant read thermometer).  Strain the custard into a heatproof bowl and stir in the vanilla.

Cover and refrigerate until thoroughly chilled (overnight is good). Freeze in your ice cream maker according to the manufacturer’s instructions.  Transfer to airtight container and freeze until firm, at least 1 hour. Combine with gingerbread cookies for an awesome ice cream sandwich.

Adapted from Tracy’s Culinary Adventures
Advertisements