Gingerbread Ice Cream with Buttery Caramel Sauce

Something Extra Ice Cream

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Try our tasty ice cream recipes from the Spring edition of Something Extra magazine!

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Gingerbread Ice Cream with Buttery Caramel Sauce

Gingerbread Ice Cream with Buttery Caramel Sauce
Gingerbread Ice Cream:
2 cups heavy cream
1 cup milk
1 cup sugar
1 tbsp. minced crystallized ginger
1 tbsp. molasses
1/2 tbsp. vanilla extract
1/2 tsp. each: ground ginger, cinnamon and cloves
Buttery Caramel Sauce:
1 cup brown sugar
1/2 cup butter
1/2 cup heavy cream
8 to 10 small gingerbread cookies
Prep time: 15 minutes, Cook time: 10 minutes
Chill time: several hours or overnight

Stir together all ice cream ingredients in a large
bowl. Transfer to the bowl of an ice cream maker
and freeze according to manufacturer's instructions.
Cover and store in freezer until ready to serve. To
prepare sauce, simmer all ingredients over very low
heat for 5 minutes, stirring frequently, until sugar
has dissolved and mixture is slightly thickened.
Serve warm over ice cream, garnishing each serving
with a cookie. Store any leftover sauce in the
refrigerator, tightly covered.
Makes 8 to 10 servings.

Wine Pairing: Dow's Tawny Port
The woodsy, vanilla flavors enhance the sweet
caramel and spicy gingerbread.
Nutritional Information:
(based on 9): 490 calories, 3 g protein, 37 g total fat (22 g sat., 1 g trans), 41 g carbohydrate, 0 g fiber, 36 g sugar, 120 mg cholesterol, 140 mg sodium, 13 points


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Rave reviews from family and friends for this scrumptious ice cream! It's going to be a winter favorite for years to come. Five stars for ease of preparation and for the "wow!" factor when served.

Comment Number: 843