[Photographs: Vicky Wasik]
Once I was nonetheless in culinary faculty, a classmate and I drove throughout two states for a scoop of Festivus Ice Cream—a now-retired Ben & Jerry’s taste made up of brown sugar cinnamon ice cream, gingerbread chunks, and a caramel swirl. Or one thing like that; it has been a very long time.
I’ll not keep in mind the small print, however I keep in mind it tasting like a pure shot of vacation cheer, and I have been eager to attempt making my very own for a while. Whereas I have been identified to obsess over the small print of copycat recipes up to now, proper all the way down to the embossed floor of a selfmade Oreo, right here I used to be extra within the spirit of a gingerbread-themed ice cream, somewhat than the trivialities of a distantly remembered pint.
Utilizing my different cookie-based ice lotions (my Oreo and Biscoff ice lotions) as a jumping-off level, I began with selfmade gingerbread cookie crumbs and wound up with a components that is hyper centered on gingerbread itself.
Maybe comically so, with an ice cream thickened and flavored with gingerbread crumbs, then studded with cookie items all through. It is an effective way to make use of up the bizarre scrap items left over from gingerbread-cookie cutouts, or any leftover selfmade cookies which have began to go stale, and even leftover cookies from the shop. The concept is not to make cookies for the ice cream, however to make ice cream for the cookies.
Step one is to crush the scraps and/or stale cookies right into a tremendous powder—that is simple to do by hand with a rolling pin and a heavy-duty zip-top bag, however a meals processor is even sooner—then combine them with egg yolks, brown sugar, milk, and cream to type a custard base.
I begin out over low warmth in a three-quart chrome steel saucier, whisking consistently however not vigorously till the combination is heat to the contact (the lazy technique to mood).
After gently warming the combination, I flip up the warmth to complete cooking the custard. Because it thickens, I swap to a versatile, heat-resistant spatula to assist scrape alongside the underside and sides.
As soon as the custard has completed cooking, I spike it with a splash of orange curaçao and vanilla, two aromatics that assist open up its spicy aroma. If you have no curaçao readily available, different citrusy liqueurs will work simply tremendous, or no matter spirit seems like a tasty match in your thoughts. The booze may also be ignored altogether.
Earlier than ending up, I prefer to pause to style and season the bottom with an additional crack of black pepper to convey out the spicy notes of ginger, in addition to a further pinch of salt. Or no matter else you discover it could want—desserts ought to at all times be seasoned to style ultimately, like another dish.
As with most custards, I pressure the ice cream base into a big bowl to take away stray lumps of chalazae (these agency white bits in an egg), together with any bits of undissolved cookie crumbs. That is additionally a pleasant fail-safe technique ought to the custard occur to curdle within the sharp corners of a pot—one thing that may occur in case you’re not utilizing the best whisk for the job (one of many causes I favor making custards in a saucier, the place it is simple to achieve the perimeters with a balloon whisk).
Earlier than refrigeration, I chill my ice cream base in an ice tub to maintain it from warming up the fridge. That is positively a vestigial behavior from my days as a pastry chef, and never strictly needed if you’re making ice cream at house, however it can pace the cooling course of and assist convey the bottom all the way down to 40°F (4°C) sooner than if the bottom have been allowed to passively cool.
How lengthy this course of takes does not actually matter, until you are in a rush. As former Critical Eats ice cream whisperer Max Falkowitz has defined, ice cream bases do not must be chilled in a single day. There are some marginal positive factors available, significantly with massive batches, however none which can be make-or-break if you’re simply spinning up a quart of ice cream at house.

What’s going to make a distinction is your freezer’s temperature setting. If it is above 0°F (-18°C), the ice cream canister will not be as chilly accurately, which can lead to poor quantity and a gooey consistency. However with a correctly frozen canister and a well-chilled base, this ice cream will flip fluffy and light-weight because it churns.
Lastly, I switch the ice cream to a relaxing container. It may be layered with a drizzle of selfmade caramel sauce (which is able to develop a splendidly chewy consistency because it freezes) in case you’re feeling fancy, or only a massive handful of crushed gingerbread cookie crumbs and chunks.
Bigger chunks could make tidy scoops slightly trickier, however they’re extraordinarily satisfying to excavate if you’re digging in.
Whether or not it is made with gingerbread crumbs from my favourite recipe or yours (or, actual speak, from the shop), the ice cream itself could also be cool and creamy, however the flavors are hearty and heat. Double down on the vacation taste by pairing it with a heat slice of gingerbread cake, or let it distinction the fruity brightness present in an ideal slice of cherry pie.

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