Gingerbread Ice Cream
Get that cozy, comforting feeling you get from sipping on a hot gingerbread latte in a bowl of homemade gingerbread ice cream. Enjoy it with crushed gingersnaps to add a crunch.
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Ingredients
- ½ cup milk heated between 150F-155F
- 2 tablespoons gingerbread Syrup See Note
- ½ teaspoon maple syrup
- 2 cups heavy whipping cream
- 14 ounces sweetened condensed milk
- ½ teaspoon sea salt
- 1/2 teaspoon vanilla bean paste
Instructions
- In a small pot, add the milk and heat it. Stir in the gingerbread syrup and maple syrup, then cover with plastic wrap to prevent a skin from forming. Set in the fridge for 30 minutes to chill. The milk can be heated in the microwave as well. However, the milk should not boil.
- Once it’s cold, pour the gingerbread-infused milk into a large mixing bowl with sweetened condensed milk. Whisk until smooth.
- In a separate bowl, pour the cold heavy cream, vanilla paste, and sea salt. Then use a hand mixer or stand mixer to whip to medium- stiff peaks.
- Add the gingerbread milk mixture, slowly with the mixer on, and whip until combined. Don't overmix! Overmixing will adversely affect the texture. Pour into an airtight container with a cover and Freeze for about twelve hours. Leave ice cream on the counter for 15-20 minutes before serving. Serve with whipped cream and a dash of cinnamon if desired.
Notes
- You will have to make the gingerbread syrup separately. The recipe from Pioneer Woman is linked in the blog post.
Servings: 6
Calories: 514kcal