Ingredients Jump to Instructions ↓

  1. 2 cups heavy cream

  2. 1 cup whole milk

  3. 1/2 cup sugar

  4. 1/4 cup light brown sugar (or finely-ground sucanat) heavy pinch salt

  5. 1 tsp vanilla extract

  6. 1 1/4 tsp ground cinnamon

  7. 1/4 tsp ground nutmeg

  8. 1/4 tsp ground allspice

  9. 1/8 tsp ground cloves

  10. 1 oz candied ginger, finely minced (about 2 Tbsp) RSS TfF Subscribe via Email

Instructions Jump to Ingredients ↑

  1. In a small saucepan, combine one cup of the cream, both sugars, and salt. Warm over medium heat, stirring, until the sugar and salt are dissolved. Add the vanilla extract and the ground spices (cinnamon through cloves) to the mixture, and whisk vigorously until well-combined and no lumps of spices are visible. Pour mixture through a fine-meshed strainer into a large bowl. Add the remaining cup of cream and the milk. Stir well to combine, and chill the mixture thoroughly in the refrigerator (you can speed up this process using an ice bath). Churn in your ice cream maker according to its instructions. During the last minute of churning, add the candied ginger a little at a time so it gets well-dispersed into the ice cream.


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