Whenever I make gingerbread cookies, no matter what recipe I am using, I double the spices, add cardamon powder and sometimes even chili or cayenne powder. I like my gingerbread cookies to bite me back when I bite into them.
When I created this ice cream, I tried to mix together a sassy spice blend to add gingerbread flavor that wouldn't distract from the ice cream itself.
I used the mellower milk chocolate chips instead of semi sweet not to pile more on the palate. I think it came out great. However, next time I would reach for the chili and cayenne to push the spice bar even higher. Because that's how I do things.
This holiday ice cream has plenty of gingerbread flavor and no spicy distractions. I loved it and hope you will too.
Spicy Gingerbread Chocolate Chip Ice Cream
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1 teaspoon clove
- 1 teaspoon nutmeg
- 1/2 teaspoon cardamon
- 1/2 teaspoon star anise powder
- 1/2 teaspoon black pepper
- 6 egg yolks
- 1 cup heavy cream
- 2 cups whole milk
- 3/4 cup granulated sugar
- 1/4 cup molasses
- 1 cup milk chocolate chips
- Whisk together the spices and pepper in a small bowl.
- In a medium saucepan heat milk, cream, sugar, molasses and spices until just about to boil.
- Whisk egg yolks together in a heat proof bowl.
- Slowly pour the cream mixture into the yolks whisking quickly to temper the eggs.
- Scrape the tempered mixture back into the pan and reheat stirring occasionally until the mixture thickens a bit, coating the back of a wooden spoon.
- Remove from heat and strain into a heat proof bowl.
- Cover with plastic wrap, making sure the wrap touches the top of the mixture.
- Refrigerate for at lease 3 hours or overnight.
- Transfer mixture to the bowl of an ice cream maker and follow manufacturers directions.
- When ice cream reaches soft serve consistency, mix in the chocolate chips.
- Transfer the ice cream to a container and place in freezer until it hardens.