Dark Chocolate Gingerbread Ice Cream
This chocolate gingerbread ice cream is creamy with a kick of spice and plenty of chocolate chunks to keep the chocolate lovers happy.
Servings: 10 servings
Ingredients
- 2 cups whole milk
- 1 cup heavy cream
- 2 inch piece of fresh ginger
- 1/3 cup brown sugar
- 1/2 teaspoon vanilla extract
- 5 egg yolks
- 3 tablespoons molasses
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 11/2 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- 2 ounces finely chopped dark chocolate
- 1 tablespoon finely chopped candied ginger
Instructions
- Combine the milk, heavy cream, fresh ginger piece, brown sugar and vanilla in a sauce pan and bring to a boil. Turn heat off once it starts boiling and let steep for 30 minutes.
- Remove the piece of ginger after 30 minutes and return to heat until it comes to a simmer.
- Meanwhile, whisk together the egg yolks, molasses, salt, cinnamon, ginger and cloves in a large bowl.
- Once the milk mixture is simmering, remove from heat and slowly add to the egg mixture whisking constantly.
- Once all the milk has been incorporated into the bowl with the egg yolk mixture, return the entire thing to the sauce pan.
- Turn the heat to medium-low and stir constantly until the mixture thickens enough to coat the back of a wooden spoon.
- At this point strain the mixture (to remove any egg particles) back into the large bowl.
- Let it sit in the bowl until it comes to room temperature, then cover and refrigerate for at least 4 hours to overnight.
- When the mixture has cooled and you're ready to make the ice cream, add the mixture to your ice cream maker and follow it's directions.
- Add the chopped chocolate and ginger at the end of the churning process.
- Transfer to a freezer safe bowl and freeze for an hour before serving.
Nutrition
Serving: 1SERVING | Calories: 220kcal | Carbohydrates: 20g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Cholesterol: 124mg | Sodium: 91mg | Fiber: 1g | Sugar: 17g