Feb 11, 2012

Gingerbread Cake Ice Cream

I got back on an ice cream making kick after an almost 6 year hiatus.  The initial kick only lasted about a year, so I don't really know what this all means.  Anyway, I got it in my head to start making ice cream about two weeks ago.  This was the first batch I made (I've made about 6 in all).  It's quite good and I was fashioning after (at least conceptionally) Ben & Jerry's Cinnamon Bun Ice Cream.  I used Ben & Jerry's Sweet Cream Base 1 and tweaked it a bit.  I added some molasses, brown sugar (instead of all white), and cinnamon.  I didn't really measure, but I think I can share the gist.  Oh, I cut up pieces of a homemade mini Gingerbread Cake/Loaf and mixed it in.  Delish.  For the ice cream, I would recommend using the mini cake rather than the loaf for the cake to frosting ratio.

2 Eggs (I use egg beaters)
1/2 cup of sugar 
1/4 cup of brown sugar
2 tablespoons of molasses
1 cup of Milk
2 cups of Heavy Cream
2 teaspoons of vanilla
1 1/2 cups of frosted gingerbread cake cut into small pieces

  1. Whisk the egg (beaters) for 1-2 minutes until light and frothy
  2. Combine the two sugars in a bowl and add/whisk to the eggs a little bit at a time
  3. Once all the sugar has been added, whisk for about 1 more minute
  4. Add the molasses and whisk until thoroughly blended
  5. Add in the milk and heavy cream.  Whisk to combine
  6. Add the vanilla and mix
  7. Put the mixture in the fridge for at least one hour
  8. Pour into your ice cream maker and process according to the manufacturer's instructions
  9. When there are about 2 minutes left, add the cut up cake
  10. Pour ice cream into a freezer proof container to chill completely (or eat it soft serve)

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