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“This is amazing! It really does taste like a slice of gingerbread. I used leftover diced pieces of SueL's Gingerbread #44268, which i highly recommend. The ice cream is good plain if you don't have gingerbread or chocolate to add to it. It's very flavorful and rich, so a little goes a long way.”
1hr 20mins
1 quart

Ingredients Nutrition


  1. In a medium saucepan, combine the first 6 ingredients and bring to a very gentle boil.
  2. Once it begins to boil, remove from heat immediately and allow to steep for 25 minutes.
  3. Strain mixture into a container, and whisk in molasses.
  4. Pour mixture back into saucepan and put on low to medium heat.
  5. Beat the egg yolks and sugar together until frothy.
  6. Whisk 1 cup of the warm milk mixture into the beaten eggs.
  7. Gradually whisk all of the egg mixture into the remaining milk mixture.
  8. Cook, whisking constantly for about 5 minutes, or until the mixture coats the back of a spoon.
  9. Remove from heat and strain back into a container sitting in an ice bath.
  10. Stir to help cool.
  11. After it's cooled, cover with plastic wrap pressed directly against the surface to prevent a skin from forming.
  12. Refrigerate about 1 hour, until well-chilled.
  13. Freeze in ice-cream maker according to manufacturer's instructions.
  14. When the ice cream is almost done freezing-about 5 minutes before-add the gingerbread cubes and chocolate if using.

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