Gingerbread Ice Cream Recipes

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GINGERBREAD-SPICED ICE CREAM SANDWICHES



Gingerbread-Spiced Ice Cream Sandwiches image

Provided by Food Network

Categories     dessert

Time 2h30m

Yield About 12 ice cream sandwiches

Number Of Ingredients 13

2 pints vanilla ice cream, softened
3 1/2 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon ground allspice or nutmeg
3/4 teaspoon ground cloves
1 stick plus 7 tablespoons unsalted butter, at room temperature
2 cups packed dark brown sugar
2 large eggs
12 ounces white chocolate, chopped
3 tablespoons vegetable oil
White nonpareils, for decorating

Steps:

  • Line a quarter sheet pan or 9-by-13-inch baking pan with plastic wrap, leaving an overhang. Spread the ice cream in the pan in an even layer with an offset spatula. Freeze until very firm, about 4 hours.
  • Sift the flour, baking powder, cinnamon, ginger, allspice and cloves into a large bowl. Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs one at a time, beating after each addition until smooth. Reduce the mixer speed to low and beat in the flour mixture until just combined. (If the dough seems dry, add 1 to 2 tablespoons water.) Transfer the dough to a sheet of plastic wrap, shape into a disk and wrap tightly. Refrigerate until chilled, about 20 minutes.
  • Line 3 baking sheets with parchment paper. Roll out the dough on a lightly floured surface until about 1/8 inch thick. Cut the dough into 2-by-4-inch rectangles (a pizza cutter is great for this); you'll get about 24. Arrange on the prepared pans, about 1 1/2 inches apart, and prick each cookie with a fork a few times down the center. Freeze until firm, 15 to 30 minutes.
  • Preheat the oven to 325 degrees F. Bake the cookies, one baking sheet at a time, until golden on the bottom but still soft in the center, 15 to 20 minutes. Transfer to a rack and let cool 5 minutes on the pan, then transfer the cookies to the rack to cool completely.
  • Lift the ice cream out of the pan using the plastic wrap and invert onto a cutting board; discard the plastic. Working quickly, cut the ice cream into twelve 2-by-4-inch rectangles. Sandwich the ice cream between the cookies, place on a baking sheet and return to the freezer.
  • Put the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Stir in the vegetable oil. Dip each sandwich partway in the white chocolate, then sprinkle with nonpareils. Return to the baking sheet and freeze until ready to serve.

GINGER ICE CREAM



Ginger Ice Cream image

Provided by Anne Burrell

Categories     dessert

Time 1h40m

Yield 4 servings

Number Of Ingredients 17

3 cups heavy cream
1 cup granulated sugar
1 teaspoon vanilla extract
One 4-inch piece gingerroot, peeled and coarsely chopped
6 eggs
Molasses Cookies, if serving as ice cream sandwiches, optional recipe follows
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
Pinch salt
1 1/2 sticks butter, at room temperature
1 cup brown sugar
1 egg
3/4 cup molasses
Turbinado sugar, for coating

Steps:

  • In a medium saucepan combine the cream, 1/2 cup of the granulated sugar, vanilla extract and ginger. Bring to a boil, turn off the heat and let sit for 1 hour.
  • In a small bowl, combine the eggs and the remaining 1/2 cup sugar and beat to a homogeneous consistency.
  • Bring the cream-ginger mixture back to a boil and turn the heat off. Immediately strain and whisk a third of the cream mixture into the egg-sugar mixture and then immediately whisk the egg mixture back into the remaining cream mixture.
  • Chill the mixture over an ice water bath.
  • Churn the chilled mixture in an ice cream machine according to the manufacturer's directions.
  • Serve as is, or to make ice cream sandwiches, place 1 generous scoop of ice cream on the bottom of 1 Molasses Cookie and place another cookie on top. These can be done ahead and frozen. Let warm for 5 to10 minutes before serving.
  • Preheat the oven to 350 degrees F.
  • In medium bowl, combine the flour, baking soda, cinnamon, ginger, cloves and salt and set aside.
  • In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and brown sugar until light and fluffy. Beat in the egg and then the molasses. In thirds, gently mix in the flour mixture until just combined.
  • Using an ice cream scoop, scoop out the cookie dough into 1-inch balls onto a sheet tray covered with turbinado sugar. Gently toss the cookies in the sugar, covering them completely. Place the sugar-coated dough balls on another sheet tray and gently squish a little.
  • Bake for 9 to 10 minutes. Remove the cookies to a rack to cool.

GINGER ICE CREAM



Ginger Ice Cream image

Fresh ginger root and candied ginger give this silky, custard-based ice cream an intense spice flavor. Don't overlook the clove, which adds a deep, woodsy note. You can make this ice cream up to a week ahead, but after that it will start to develop ice crystals.

Provided by Melissa Clark

Categories     ice creams and sorbets, dessert

Time 25m

Yield 1 generous pint

Number Of Ingredients 9

2 cups heavy cream
1 cup whole milk
2/3 cup granulated sugar
3 tablespoons grated fresh ginger
1 cinnamon stick
1 whole clove
1/8 teaspoon fine sea salt
4 large egg yolks
1/3 cup candied ginger, finely chopped, plus more for garnish if you'd like

Steps:

  • In a medium pot, combine cream, milk, sugar, ginger, cinnamon, clove and salt. Bring to a simmer over medium heat, then cover, remove from heat, and let steep for 1 hour.
  • In a medium bowl, whisk the yolks. Whisking constantly, slowly whisk about a third of the cream into the yolks, then whisk yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
  • Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to the manufacturer's instructions, adding the candied ginger during the last few seconds of churning. Serve directly from the machine for soft serve, or store in freezer until needed. Serve topped with extra candied ginger if desired.

NO-CHURN GINGERBREAD ICE CREAM



No-Churn Gingerbread Ice Cream image

Thanksgiving or Christmas is gingerbread time! And this ice cream says it all. I've found that dark brown sugar works better than light. -Jacqueline, McComas, Paoli, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings (1 quart).

Number Of Ingredients 6

2 cups heavy whipping cream
1 jar (7 ounces) marshmallow creme
3 tablespoons molasses
2 tablespoons dark brown sugar
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves

Steps:

  • Place heavy cream and marshmallow creme in a food processor; process 10 seconds. Add remaining ingredients; process until thickened, about 30 seconds., Transfer to freezer containers, allowing headspace for expansion. Freeze until firm, 8 hours or overnight.

Nutrition Facts : Calories 325 calories, Fat 22g fat (14g saturated fat), Cholesterol 68mg cholesterol, Sodium 39mg sodium, Carbohydrate 26g carbohydrate (26g sugars, Fiber 0 fiber), Protein 2g protein.

GINGERBREAD ICE CREAM



Gingerbread Ice Cream image

This is amazing! It really does taste like a slice of gingerbread. I used leftover diced pieces of SueL's Gingerbread #44268, which i highly recommend. The ice cream is good plain if you don't have gingerbread or chocolate to add to it. It's very flavorful and rich, so a little goes a long way.

Provided by 89240

Categories     Frozen Desserts

Time 1h20m

Yield 1 quart

Number Of Ingredients 11

2 cups light cream
1 cup milk
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/8 teaspoon freshly ground nutmeg
1 ounce fresh ginger, peeled and sliced
5 egg yolks
1/2 cup granulated sugar
1/4 cup molasses
3/4 cup diced gingerbread (optional)
1/3 cup chopped bittersweet chocolate (optional)

Steps:

  • In a medium saucepan, combine the first 6 ingredients and bring to a very gentle boil.
  • Once it begins to boil, remove from heat immediately and allow to steep for 25 minutes.
  • Strain mixture into a container, and whisk in molasses.
  • Pour mixture back into saucepan and put on low to medium heat.
  • Beat the egg yolks and sugar together until frothy.
  • Whisk 1 cup of the warm milk mixture into the beaten eggs.
  • Gradually whisk all of the egg mixture into the remaining milk mixture.
  • Cook, whisking constantly for about 5 minutes, or until the mixture coats the back of a spoon.
  • Remove from heat and strain back into a container sitting in an ice bath.
  • Stir to help cool.
  • After it's cooled, cover with plastic wrap pressed directly against the surface to prevent a skin from forming.
  • Refrigerate about 1 hour, until well-chilled.
  • Freeze in ice-cream maker according to manufacturer's instructions.
  • When the ice cream is almost done freezing-about 5 minutes before-add the gingerbread cubes and chocolate if using.

Nutrition Facts : Calories 2007.1, Fat 122.8, SaturatedFat 70.8, Cholesterol 1295, Sodium 389.1, Carbohydrate 203, Fiber 2.6, Sugar 148.4, Protein 33.9

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