Gingerbread Cookie Crunch Ice Cream

• Vegetarian

• Produce

  • 1/8 tsp Ginger

• Refrigerated

  • 5 Egg yolks

• Condiments

  • 1/4 cup Molasses

• Baking & Spices

  • 1/2 cup Brown sugar
  • 1 tsp Cinnamon
  • 1/4 tsp Cloves
  • 1/4 cup Granulated sugar
  • 1/4 tsp Nutmeg
  • 1/8 tsp Salt
  • 1/4 tsp Vanilla extract

• Snacks

  • 1 1/2 cup Gingerbread cookie pieces, homemade or store bought

• Dairy

  • 2 cup Heavy cream
  • 1 cup Whole milk

Found on bakedbyrachel.com

Description

Ingredients

• 1C whole milk
• 2C heavy cream
• 1/2C brown sugar
• 1/4C granulated sugar
• 1/4C molasses
• 1/8 tsp salt
• 1/4 tsp vanilla extract
• 1 tsp cinnamon
• 1/4 tsp cloves
• 1/4 tsp nutmeg
• 1/8 tsp ginger
• 5 egg yolks
• 1 1/2C gingerbread cookie pieces, homemade or store bought

Directions

• Add 1 cup heavy cream to a large bowl with a mesh strainer set on top. Whisk egg yolks in a small bowl. Set aside. In a small saucepan over medium heat, combine whole milk, 1 cup heavy cream, sugar, molasses, salt, vanilla and spices. Stirring until sugar has dissolved and ingredients are well combined. Cook until steaming. While whisking yolks continuously, slowly drizzle a portion of the hot milk mixture into yolks. Add yolk mixture into saucepan. Stir to combine. Continue cooking until mixture coats the back of a spoon or spatula. Pour through mesh strainer into reserved heavy cream. Cool over an ice bath. Cover and chill overnight. When mixture is thoroughly chilled, churn according to manufacturers directions. Add cookie pieces when 5 minutes remain. Transfer to a freezer safe container. Freeze until solid, or overnight.