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Paleo Gingerbread Ice Cream Recipe

  • 1 1/2 cups organic whipping cream
  • 1 1/2 cups milk
  • One 3" fresh ginger, peeled and chopped
  • 6 egg yolks
  • 1/4 cup coconut sugar 
  • 1/4 cup raw cane sugar
  • 1/4 cup molasses
  • 2 tsp ginger
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • 1/4 tsp mace
  • pinch cardamom
  • 1/4 tsp salt
  • 1 tsp vanilla
Paleo Gingerbread Ice Cream Recipe

  1. In a medium saucepan, combine the whipping cream, milk and chopped ginger. Bring to a boil over medium heat. 
  2. Remove from heat and set aside to infuse for half an hour. Once infused, strain through sieve and transfer into the same saucepan, then bring to a simmer. 
  3. Meanwhile, whisk the egg yolks, sugars, molasses and spices (excluding vanilla) together in a heatproof bowl. 
  4. Slowly pour the warm cream and milk mixture over the egg mixture while whisking constantly. Pour back into the same saucepan and set over medium low heat. 
  5. Constantly stir the mixture with a silicon spatula and wait, approximately 10 minutes, or until it reaches 175 degrees F. then remove from heat and strain custard through fine sieve into a heat proof bowl. Add the vanilla. 
  6. Cover with plastic wrap and refrigerate overnight. Transfer mixrure to your ice cream making machine and let it mix of about 25 minutes. 
  7. Pour into airtight container and freeze until firm. Enjoy!

Paleo Gingerbread Ice Cream Recipe Paleo Gingerbread Ice Cream Recipe Reviewed by kuji hara on 2:06 AM Rating: 5

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