I'm no Cookie Monster, but a bite of this stuff squashes my inner Grouch. It may look innocent enough, but this flavor is not for the preschool palette. It's got a mean zing and crunch blended into a seductively smooth cream base with a mischievous hint of rum.
How high can you stack 'em?
Break the gingersnaps into pieces. I like big pieces. And lots of them.
Sunny days, melting ice cream away...
Recipe:
Yield: 1 quart
1 1/2 cups whole milk
1 1/2 cups heavy cream
1/2 cup sugar
5 egg yolks
1 teaspoon vanilla
2 teaspoons ground ginger
1 tablespoon rum
2 cups of gingersnap cookies, broken into pieces
Combine milk, heavy cream, and sugar in a saucepan over medium heat, stirring occasionally. Whip the egg yolks in a separate bowl. Just before the cream and milk come to a simmer, gradually add about half of the mixture to the bowl of egg yolks, half a cup at a time, stirring continuously. Gradually pour the egg mixture back into the saucepan. Continue to stir continuously until the liquid forms a thick custard that coats the back of a spoon. Cool the custard in the refrigerator or using an ice bath. Once it's very cold, stir in the vanilla, ground ginger, and lastly, the rum. Whip the custard to incorporate some air—this will improve the ice cream texture. Pour the custard into the ice cream maker and churn. When it has reached the desired consistency, turn off the machine and stir in the gingersnaps by hand until they are fully mixed in.
2 cups of gingersnap cookies, broken into pieces
Combine milk, heavy cream, and sugar in a saucepan over medium heat, stirring occasionally. Whip the egg yolks in a separate bowl. Just before the cream and milk come to a simmer, gradually add about half of the mixture to the bowl of egg yolks, half a cup at a time, stirring continuously. Gradually pour the egg mixture back into the saucepan. Continue to stir continuously until the liquid forms a thick custard that coats the back of a spoon. Cool the custard in the refrigerator or using an ice bath. Once it's very cold, stir in the vanilla, ground ginger, and lastly, the rum. Whip the custard to incorporate some air—this will improve the ice cream texture. Pour the custard into the ice cream maker and churn. When it has reached the desired consistency, turn off the machine and stir in the gingersnaps by hand until they are fully mixed in.
um, can you please save me a small bowl? pick it up sometime this week? k, thanks.
ReplyDeleteHey Nellie, Hate to break it to you, but it's already gone!
ReplyDeleteIce cream melts fast in Malawi. Can't wait to try some in wintery DC!
ReplyDeleteWe just made a lemon Speculoos ice cream; Speculoos are Belgium ginger snaps often paired with Beer. They're closer to gingerbread than snaps, so are a little softer and tangy. Still, the pairing with lemon is awesome. Plus we drizzled it with burnt caramel sauce. Tasty. Check it out: http://www.jilli-icecream.com/1/post/2010/11/tis-the-seasonto-eat-jilli-ice-cream.html
ReplyDeleteHope you had a great turkey day! (we served this at ours!)
this looks awesome -- and i was going to mention too that it sounded like speculoos ice cream! i first discovered speculoos in amsterdam staying with my cousins... but it was in a peanut-butter type form that you spread on toast... so yummy!
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