You know how folks go crazy over PSL (Pumpkin Spice Lattes), well I think they are good, but Gingerbread is where it’s really at for me. It’s my favorite holiday flavor.

If you are a fan of gingerbread like I am, you might like this Gingerbread Cake + Toffee Sauce recipe, these Gingerbread Milkshakes, these Gingerbread Cookies with Lemon Buttercream, or maybe this homemade gingerbread syrup recipe as well.

There is no messing around with this ice cream, it’s bursting with flavor – sweet molasses and spicy ginger. And this is the creamiest ice cream you will ever have. It’s actually a cooked custard made with whipping cream (yep you heard me right) and 4 egg yolks.

Gingerbread Ice Cream with Crystalized Ginger

• 2 cups heavy whipping cream
• 4 egg yolks
• 1/4 molasses
• 1/2 cup brown sugar
• 1 tsp. ginger
• 1/4 tsp. each cinnamon, allspice and cloves
• 2 tbsp. crystalized ginger (finely chopped)
• gingersnap or gingerbread cookies for garnish

In a small sauce pan, combine all the ingredients except the crystalized ginger. Whisk together well. Turn the heat to medium and continue to whisk. It will take about 8-10 mins, but cook until it begins to thicken. It should coat the back of a spoon. Do not bring to a boil, keep the heat on medium.

Pour the custard into a glass bowl, cover with plastic wrap and place in the fridge. Cool for at least 2 hours. When the custard is completely cooled you can place it into your ice cream maker and freeze according to your machine’s specific directions. I have a Cuisinart Ice Cream Maker and it takes about 20 mins to freeze ice cream. When the ice cream is done, add the crystalized ginger at the end and let the machine mix it in well. Transfer the ice cream to an airtight container and freeze overnight. Because this is made with cream, it will stay a softer ice cream.

I topped my ice cream with a couple more pieces of crystalized ginger and a Swedish Gingersnap (Pepparkakor). I bought this cute little tin of cookies in Sweden, but THESE are very similar.