Gingerbread Cookie Dough Ice Cream

Ingredients

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

In a small bowl, mix 1/4 cup whole milk with cornstarch to create a slurry. Set aside.
In a heavy 4 quart saucepan, combine remaining milk, cream, sugar and salt. Bring to a boil over medium heat, stirring occasionally and allow to boil for 4 minutes. Watch carefully and adjust heat as necessary to avoid boil over. Remove from heat and stir in slurry. Return to heat and bring to a boil once again. Cook, stirring, until thickened, about 2 minutes. Remove from heat and stir in vanilla.
Place cream cheese in a large bowl and slowly whisk in hot milk mixture. Continue to whisk until completely incorporated and smooth. Transfer mixture to a one gallon resealable plastic bag and seal. Submerge bag in a bowl of ice water, kneading bag every ten minutes or so and adding more ice as necessary, until chilled, about 30 minutes.
While base is chilling, combine butter and brown sugar in a medium sized bowl. Add molasses and thoroughly combine. Add flour, ginger, cinnamon and cloves and stir until almost incorporated. Add heavy cream and thoroughly combine.
Pour milk mixture into an ice cream maker and freeze according to manufacturer’s instructions. Pour half churned ice cream into a one quart storage container with a tight fitting lid, then crumble cookie dough over top. Pour in remaining ice cream and smooth top. Seal top of container and place in coldest part of freezer until firm, at least 4 hours. Let sit at room temperature for a few minutes before scooping and serving.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Lindsay Moe @theliveinkitchen.

Rate & Review