Gingerbread Ice Cream

Name: Gingerbread Ice Cream
Prep time: 10 min
Total time: 24 h 10 min
Ingredients: 4 medium egg yolks; 55 g (2 oz/¼ cup + 1 tsp) soft dark brown sugar; 2 tsp ground ginger; ¼ tsp flaky sea salt; 300 ml (10¼ fl oz/1¼ cups + 1 tsp) double (heavy) cream; 100 ml (3⅓ fl oz/⅓ cup + 1 tbsp) whole milk; plus 3 tbsp (if necessary, to RE-SPIN); 4 cloves; 65 g (2⅔ oz) stem ginger, roughly chopped; 35 g (1¼ oz) ginger biscuits, crumbled

Preparation info

Serves
6

Difficulty
Easy
Ready in
25 hr

Appears in

The Ninja Creami All-In-One Recipe Book

By Freya Matchett

Published 2026

About

Ingredients

4 medium egg yolks
55 g (2 oz/¼ cup +

Dessert
Vegetarian
Gluten-free

Method

In a small saucepan, whisk the egg yolks, soft dark brown sugar, ground ginger and sea salt into a smooth paste. Gradually whisk in the cream and milk until fully incorporated.
Add in the cloves and place over a low-medium heat, stirring continuously for 8-10 minutes, until it thickens slightly. The custard should read 75°C (167°F) on a kitchen thermometer.