Gingerbread Cookie Ice Cream by Erica

Are you a gingerbread fan? I know I am! All those warm spices and the rich, deep flavor of the molasses seem to dance on your tongue.

 
 

This Gingerbread Cookie Ice Cream is a wonderful way to enjoy those flavors. Creamy desserts are my favorite. While I enjoy a good gingerbread cookie, if there’s a way to inject it with cream, I’ll usually opt for that version! Plus this recipe comes together so easily—no stirring custard over the stove required. If you don’t mind eating the ice cream straight from the ice cream maker, you could be enjoying this in about 30 minutes! That’s dangerous knowledge right there…

 
 

Here’s what you’ll need: molasses, cream, milk, vanilla, ginger, cloves, cinnamon, nutmeg, sugar, and gingerbread cookies!

 
 

I recommend using cookies with a bit of a snap to them since they’ll soften a bit in the ice cream. Although the soft texture of chewy gingerbread cookies might be lovely as well!

Chop them into fairly big chunks. If you cut the cookies into too small of pieces, they’ll get lost in the shuffle.

 
 

Now it’s time to mix up the ice cream base! Put everything but the milk into a deep bowl. Mix just until the cream starts to thicken. You don’t want to get to the dollop or soft peak stage, otherwise the cream will start to churn into butter when you put it in the ice cream machine.

 
 

Slowly pour in the milk with the mixer running.

 
 

Churn until frozen to soft serve consistency. This should take anywhere from 10–20 minutes, depending on your machine. Throw in the cookie chunks during the last minute or so of churning.

 
 

Transfer to a freezer-safe container and freeze until solid, about 2 hours.

 
 

This would be a great way to use up any leftover cookies from the holidays. You could also use store-bought gingerbread cookies if you prefer. Or make up a batch especially for this recipe!

I think you could use sugar cookies as well, or any neutral-flavored cookie for that matter. Just consider the texture of the cookie and if it will translate well to an ice cream.

 
 

Notes:

  • If you like, you can make this using a no-churn method. Instead of beating the cream just until thickened, beat it until it reaches the soft peak stage. Whisk in the milk and pour into a freezer-safe container. Freeze until semi-solid, about 1-2 hours. Sprinkle the cookie chunks on top and fold in. Freeze until solid, about 2 more hours.
  • I like my dessert on the less-sweet side. If you prefer things sweeter, go ahead and add 2-3 more tablespoons of sugar to the base.
  • If you like a really punchy gingerbread flavor, you can increase the molasses to 4 tablespoons. My husband and I preferred the more mellow flavor when I used 3 tablespoons.
  • I used blackstrap molasses, which has a stronger flavor than “regular” molasses.

 
 

Here’s the printable recipe: Gingerbread Cookie Ice Cream

 
 



from The Pioneer Woman http://bit.ly/2VlgC7p
http://bit.ly/2VkgIfl

Comments

Post a Comment

Popular posts from this blog

A Comforting Braised Pig Feet Recipe Perfect for Your Pressure Cooker

Image
Louiie Victa Chef Jenny Dorsey’s recipe is a testament to the trotter’s versatility When I go grocery shopping, I always look for pig feet. In the sea of unrecognizably standard-looking cuts of animal muscles at grocery stores — disk-shaped loins, round humps of pork butt — trotters are always the anomaly. They look most precisely as they were: feet, hooves, the tired bones and tissue that kept an animal upright its whole life. Unfortunately for pig feet, their look hasn’t exactly made them a popular part of the mainstream American diet. As Cecil Adams wrote back in 2016, one of the challenges in encouraging more Americans to consume offal and organ meat is that “organs resemble, well, body parts: any steak slapped on a plate looks like dinner, while a lovingly presented calf heart may suggest an autopsy.” And, Adams added, there’s the “socioeconomic stigma…that had a racial component too,” which is only exacerbated by “travelogue shows [like] Bizarre Foods .” Despite being mali
Read more

Beyond Impossible: The Sanitarium and World War II Past of Meat Substitutes

Image
Photo by Tom Kelley/Getty Images We’ve come a long way from John Harvey Kellogg’s “protose cutlets” It’s no stretch to say that fake meat is having a moment . With the popularity of brands such as Impossible Foods and Beyond Meat joining fast-food menus and grocery store aisles alike, plant-based meats are no longer seen as a sad option for vegetarians long denied flavor with meat substitutes (though, as we know, plenty of vegetarian food is packed with flavor), but for anyone who enjoys a good burger, fried chicken, or nuggets. But are meat substitutes really the future of eating? Maybe by necessity as food resources run out, but not likely by choice. In fact, despite the big money raked in by Impossible and Beyond over the past few years, industrial meat consumption in America is actually on the rise. This week on Gastropod , Cynthia Graber and Nicola Twilley see how the not-sausage gets made, with visits to the Impossible Meat lab and Meati , a Colorado-based start-up that’
Read more

Restaurant Workers Are Combing Through Job Listings — But They’re Not Applying

Image
Photo by Dominic Lipinski/PA Images via Getty Images Culinary Agents CEO Alice Cheng on the restaurant worker shortage and how workers will return to the industry ‘on their timeframe’ As restaurants across the country expand capacity, reopen for indoor dining, and prepare for a new season of outdoor service, owners are struggling to find staff to meet their needs. Many workers still don’t feel safe returning to work during a pandemic. Others don’t want to fight with patrons over health and safety guidelines. Some may have left town or joined another industry while they were laid off and will return when the timing and opportunity are right. Alice Cheng, CEO of hospitality industry job search engine Culinary Agents , has a macro view of the hiring trends across various cities and states and is a careful observer of candidate behavior. “A lot of the data that we see is there’s so many people looking at jobs, more so than in the past, and they’re waiting,” Cheng told Eater’s Digest
Read more