Gingerbread Ice Cream

After weeks of preparations (did anyone else do their holiday shopping back in November?) Christmas is finally here! When I was younger, I wasn’t always the biggest Christmas fan. Now that I’m all grown up and don’t see my family on a regular basis however, the holidays have definitely grown on me.

During this month’s 12 Days of Cookies, gingerbread was a festive favorite. Since I’m not actually sure how seasonally appropriate gingerbread will be after Christmas, I figured I should try to fit one more dose of gingerbread in before the holiday seasons wrap up.

Love gingerbread and never seem to get enough of it? Put a few scoops of gingerbread ice cream between two gingerbread cookies!

I hope everyone is having a great time celebrating with friends and family this weekend and, perhaps most importantly, eating loads of delicious food.


  • 2 Cups heavy cream
  • 1 Cup whole milk
  • 5 Large egg yolks
  • ¾ Cups granulated sugar
  • ¾ Teaspoon ground cinnamon
  • ¾ Teaspoon ground ginger
  • ½ Teaspoon allspice
  • ½ Teaspoon ground cloves
  • ½ Teaspoon salt


  • Heat cream in milk in a saucepan over medium heat until simmering
  • While the cream is heating up, whisk together egg yolks and sugar in a large bowl
  • Temper warm milk mixture into eggs and sugar
  • Mix in spices and salt
  • Refrigerate batter until cool, about 8 hours
  • Once cool, churn according to manufacturer’s instructions