Gingerbread Ice Cream

Easily my favorite of the holiday ice creams I have made, this gingerbread ice cream is full of all the spicy goodness of molasses and cinnamon. I have to say I like it better than gingerbread itself!

Okay, okay, so the cutesy little gingerbread mittens may be just a smidge too adorable. I love them. I simply love them. Not to mention how much fun I had decorating them. It's a shame though that I didn't actually make the gingerbread so I don't have a recipe to share with you! All I did was decorate the lovely little cookies! So sad. 

As it turns out I realize I've never made a true gingerbread house. I've made the houses out of graham crackers sure, but it's just not the same. A few years ago my cousins held a gingerbread house decorating contest with my mother and I invited over to be the judges. It was amazing! They had a whole gingerbread neighborhood! Between two parents and their five children (all full grown adults mind you) and their spouses it was a sight to be seen! I tried to convince some of my friends into holding a gingerbread house contest....they weren't up for it! LAME! I miss my family. Two weeks and I'll be home with them! 

But, until I'm home with them at least I have ice cream! Not as good as family, but I'll take it! This gingerbread ice cream is easily my favorite of the holiday ice creams. Peppermint is a definite second, unless we count the Mexican Hot Chocolate Ice Cream as a holiday ice's a bit of a stretch but it's so good I just want to include it! 


Gingerbread Ice Cream

2 eggs
1 cup packed brown sugar
2 tablespoons molasses
1 tsp ground cinnamon
1/2 tsp. fresh ground nutmeg
1/2 tsp. cloves
pinch kosher salt
2 cups cream
1 cup milk 

In a stand mixer combine the eggs and sugar.  Beat for one minute until light and fluffy. 

Gently mix in the cream, milk, molasses, cinnamon, nutmeg, cloves, and salt. 

Transfer the mixture to an ice cream maker. Allow the ice cream to churn until finished and freeze according to the manufacturer’s instructions.