My earliest ice cream memories are of the sound of the bell on the ice cream truck.
I remember the thrill and anticipation.
But I don’t remember the actual ice cream truck. And I have no memories of actually buying an ice cream at the side of the road.
It all makes me wonder if there really was an ice cream truck in my neighbourhood. It makes me wonder if my older brothers and sisters were teasing me and my twin brother when they’d tell us they heard the bell and send us running to the end of the driveway.
My next ice cream memories are of eating Dairy Queen Dilly Bars. I remember the swirl of the chocolate coating the feel of the first bite to crack through it. I can still picture drips of vanilla ice cream dribbling down the stick and I remember thinking it was a poor design to have that much ice cream balanced on one little stick.
I remember Neopolitan ice cream in a carton at my birthday parties. And I remember serving myself butterscotch ripple ice cream, searching out the veins of butterscotch.
I have vivid memories of Ben and Bill’s Chocolate Emporium in Bar Harbor Maine and their homemade ginger ice cream (oh so creamy and studded with crystalized ginger). I used to order it in a dish so no dribbles would be lost as my husband and I roamed the streets of that pretty town.
And now I bring you to a brand new ice cream memory, my mom’s ginger molasses ice cream. Finally, after 14 years, I’m eating homemade ginger ice cream again, and I’m pretty excited about it.
Ginger molasses ice cream
- 3 cups 35% cream
- 1 cup 2% milk
- 3 egg yolks
- 1 cup Crosby’s Fancy Molasses
- 1 tsp. powdered ginger
- ½ cup crystalized ginger, finely chopped
- Bring 2 cups of the cream and the 1 cup of milk to a boil in a heavy saucepan.
- In another bowl whisk together egg yolks and molasses.
- Gradually whisk the hot cream mixture into the egg-molasses mixture.
- Return the mixture to the saucepan until the mixture thickens and leaves a path on the back of the spoon ( 185°F)
- Remove from heat, whisk in the powdered ginger and remaining 1 cup of cream.
- Place custard in fridge till well cooled. (Can be made 2 days ahead)
- Process custard in ice cream maker according to manufacturer’s instructions.
- Stir in candied ginger
Recipe adapted from our recipe for coffee molasses ice cream.
One more thing…
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