Gingerbread Ice Cream

A milk and cream base with brown sugar, molasses, ginger, cinnamon, nutmeg and cloves, frozen in a CREAMi pint and finished with crushed gingerbread cookies on the Mix-In program.

• Machine: Ninja CREAMi
• Program: Ice Cream, Re-Spin if crumbly, then Mix-In
• Freeze: 24 hours, on a level shelf

Ingredients

• 1 cup whole milk
• 3/4 cup heavy whipping cream
• 2 tablespoons brown sugar
• 1 tablespoon molasses
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• Pinch of ground cloves
• Pinch of salt
• 2 gingerbread cookies, crushed, to mix in

Instructions

1. Whisk the milk, cream, brown sugar, molasses, vanilla, spices and salt together until the sugar dissolves.
2. Pour into a CREAMi pint and freeze on a level shelf for 24 hours.
3. Lock the pint into the machine and run the Ice Cream program.
4. If it comes out crumbly, add a splash of milk and run Re-Spin until creamy.
5. Dig a small hole down the middle, drop in the crushed gingerbread cookies and run Mix-In.
6. Scoop and serve.

Recipe by @whatmaddymakes.