GINGERBREAD ICE CREAM
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
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
GINGERBREAD-SPICED ICE CREAM SANDWICHES
Provided by Food Network
Categories dessert
Time 2h30m
Yield About 12 ice cream sandwiches
Number Of Ingredients 13
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.
GINGERBREAD ICE CREAM CAKE
Easy recipe for a different holiday season treat. I love the no-brainer quality of this :) From makinglifebetter.com. Prep time includes freezing time.
Provided by Pinay0618
Categories Frozen Desserts
Time 4h50m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350°. Prepare cake mix according to package directions, baking in 8-inch baking pan. On wire rack, cool completely. Remove cake from pan; set aside. Clean same baking pan, then line with aluminum foil; set aside.
- Cut cake horizontally in half. Place bottom half of cake in pan, cut-side-up, then top with Breyers All Natural Butter Pecan Ice Cream, pressing to form an even layer. Gently press on top half of cake, cut-side-down. Cover and freeze 4 hours or overnight. Lift cake from pan using foil; remove foil. Let stand 10 minutes before serving. Just before serving, sprinkle with confectioners sugar.
Nutrition Facts :
NO-CHURN GINGERBREAD ICE CREAM
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
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 WITH VANILLA ICE CREAM AND CARAMEL SAUCE
This gingerbread recipe is served with ice cream and a gingery, tea-infused caramel sauce.
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F. Lightly butter 13 x 9 x 2-inch baking pan. Sift 2 1/2 cups flour, ground ginger, cinnamon and salt into medium bowl. Mix crystallized ginger with 2 teaspoons flour in small bowl.
- Using electric mixer, beat butter in large bowl until fluffy. Add brown sugar and beat until mixture is light and fluffy. Mix molasses, 1 cup boiling water and baking soda in another medium bowl to blend. Stir into butter mixture. Stir in dry ingredients, then egg and crystallized ginger mixture. Pour batter into prepared pan.
- Bake cake 15 minutes. Reduce oven temperature to 350°F and bake cake until tester inserted into center comes out clean, about 12 minutes longer. Transfer pan to rack; cool 30 minutes. Turn cake out onto rack; cool. (Can be made 8 hours ahead. Cover; store at room temperature.)
- Cut gingerbread into pieces. Transfer gingerbread to plates. Top each piece with ice cream. Spoon caramel sauce over and serve.
GINGERBREAD ICE CREAM SANDWICHES
When it comes to making an ice cream sandwich, not all gingerbread men are created equal. Some are too crispy; others too soft, but these thin yet sturdy boys hold up nice in the freezer and make for a whimsical make-ahead dessert. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a blender, combine ice cream and cinnamon. Transfer to a freezer container; freeze for at least 2 hours., Meanwhile, in a large bowl, cream butter and brown sugar until light and fluffy. Add egg, then molasses. Combine flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Cover and refrigerate 2 hours or until easy to handle., Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-1/2-in. gingerbread-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until edges are firm. Remove to wire racks to cool., To make ice cream sandwiches, spread 1/4 cup softened ice cream over the bottom of half of the cookies; top with remaining cookies. Wrap each in plastic wrap; freeze on a baking sheet at least 1 hour.
Nutrition Facts :
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