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Ginger-Spice Ice Cream

Yield: Yields a generous 1 quart.

Servings: eight.



  • 4 large egg yolks
  • 3/4 cup plus 1 Tbs. granulated sugar
  • 1-1/2 cups heavy cream
  • 1-1/2 cups whole milk
  • 1-1/2 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • 2 Tbs. molasses
  • 1 tsp. pure vanilla extract
  • Pinch table salt

Nutritional Information

  • Nutritional Sample Size based on 8 servings
  • Calories (kcal) : 310
  • Fat Calories (kcal): 180
  • Fat (g): 20
  • Saturated Fat (g): 12
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 170
  • Sodium (mg): 80
  • Carbohydrates (g): 28
  • Fiber (g): 0
  • Protein (g): 4


  • Set a medium metal bowl in a large bowl of ice water and have a fine sieve at the ready.
  • Whisk the egg yolks with 1/4 cup of the sugar in a medium heatproof bowl. Combine the remaining 1/2 cup plus 1 Tbs. sugar with the heavy cream and milk in a 3-quart saucepan. Set over medium heat and stir occasionally until the milk is hot but not simmering. Whisk about 1/2 cup of the hot milk into the yolks and then whisk the yolk mixture back into the milk.
  • Reduce the heat to medium low and cook, stirring constantly with a clean wooden spoon or rubber spatula, until you see wisps of steam and the custard thickens slightly, 3 to 4 minutes. An instant-read thermometer should register 170° to 175°F. Don’t let the custard overheat or boil, or it will curdle. Immediately strain the custard through the sieve into the bowl set in the ice-water bath to halt the cooking process.
  • Sprinkle the ginger, cinnamon, and cloves over the custard while it’s still warm and whisk well to distribute evenly. Wait 10 minutes and then whisk in the molasses, vanilla, and salt. Cover the surface of the custard with plastic to prevent a skin from forming and let it cool to room temperature. Take the bowl out of the water bath and cool thoroughly in the refrigerator (ideally overnight) before freezing.
  • Stir the chilled custard to evenly distribute any molasses or spices that may have settled to the bottom. Freeze in an ice cream maker according to the manufacturer’s instructions. With most ice cream makers, the custard will reach its thickest consistency after churning 30 to 35 minutes. However, the ice cream can still be somewhat soft at this point. If you prefer a firmer consistency, transfer it to a covered storage container and freeze until it reaches the desired consistency.

    Serving Suggestion: To dress up this holiday dessert, serve with a twisted tuile garnish.

Make Ahead Tips

Tightly covered, this ice cream will keep fresh and freezer-burn-free for about a week.


Rate or Review

Reviews (2 reviews)

  • Lovestocook | 01/09/2009

    This ice cream is incredible--very soft (as homemade ice cream is), layers upon layers of flavor. A huge hit with the family for Christmas. I've made multiple times since then as well, always incredible, and although there are several steps, they are simple. Well worth it!

  • Gherkins | 01/19/2008

    I saw this recipe and wanted to make it so much, I asked for an Ice Cream maker for Christmas, and got one! My husband and I tried this last weekend and it is very flavorful. The spice combination reminded us of pumpkin pie. It turns out darker than the picture, and a bit strongly spiced, so next time we make it, we will try reducing the spices a little bit. Definitely a keeper.

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