When leftover cookies are turned into ice cream, be prepared to fight over licking the ice cream machine.
By Emily Malloy
This recipe needs no introductions. It is just too fabulous for words. I had leftover gingersnap cookies that just beckoned to be made into something. And I love taking risks. And this is what happened.
But, if I must use words to describe this recipe: My husband and I fought over licking the ice cream machine bowl.
Gingersnap Ice Cream
Yields: 4 to 6 servings
1 cup (240 ml) granulated sugar
2 cups (470 ml) whole milk
1 cup (240 ml) half and half
Pinch of salt
3 large egg yolks
1 tsp (5 ml) vanilla
1 tsp (5 ml) ground ginger
1 tsp (5 ml) nutmeg
1 tsp (5 ml) cinnamon
3/4 cup (180 ml) crushed gingersnap cookies
1. For the Custard Base: In a medium saucepan over low to medium heat, combine the sugar, vanilla, half and half, milk and yolks. Please be diligent to make sure that it doesn’t boil and turn into scrambled eggs! Cook until the mixture thickens. Allow to cool to room temperature. Refrigerate for 3 hours up to overnight.
2. Using your ice cream machine, add the custard base, spices, and crushed gingersnaps. Process for 25 minutes. Place into a freezer-friendly container. Freeze for 3 to 4 hours before serving.