Rich and creamy ginger molasses ice cream

Double ginger molasses ice cream

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Double ginger molasses ice cream

Double ginger molasses ice cream with powdered ginger and crystalized ginger tastes like a cold, creamy version of a molasses kiss.

  • Author: Crosby Molasses
  • Category: Candy & Sweet Treats

Ingredients

Scale
  • 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

Instructions

  1. Bring 2 cups of the cream and the 1 cup of milk to a boil in a heavy saucepan.
  2. In another bowl whisk together egg yolks and molasses.
  3. Gradually whisk the hot cream mixture into the egg-molasses mixture.
  4. Return the mixture to the saucepan until the mixture thickens and leaves a path on the back of the spoon ( 185°F)
  5. Remove from heat, whisk in the powdered ginger and remaining 1 cup of cream.
  6. Place custard in fridge till well cooled. (Can be made 2 days ahead)
  7. Process custard in ice cream maker according to manufacturer’s instructions.
  8. Stir in candied ginger
  9. Freeze

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Comments

  • December 2, 2020
    reply

    Annie LaVigne

    I made this ice cream and added pieces of molasses cookies to it. It was fantastic. This is one of the best ice cream recipes I’ve come across. The ice cream was delicious fresh and also really good frozen. Next time I think I will omit the crystallized ginger and only add cookies pieces.

    I noticed that the link to the coffee molasses ice cream recipe is broken. FYI

    Thank you!

    • April 8, 2021
      reply

      Crosby Molasses

      Hi Annie, Terrific idea to add bits of molasses cookies to the ice cream! Thanks for the tip on the broken link. All fixed now.

  • May 12, 2020
    reply

    Juliette

    I’m never without a carton of Crosby’s extra fancy in the cupboard. It’s a dietary staple to all of us with Newfie (Newfoundland, Canada) heritage. This is very good ice cream. I noticed there’s no salt in it, but that’s not a misprint. It’s perfect as is. And very easy and quick. My first custard-style ice cream actually, and it won’t be my last. I’ll be trying more of your recipes.

  • September 13, 2019
    reply

    Charles Johnson

    I know your business is molasses, but I just had to tell you that I made this recipe with fresh squeezed watermelon juice reduced to the sweetness and consistency of molasses. It took a long time to make the watermelon syrup, but the result was fantastic. This was probably the best ice cream we ever tasted. Thanks for the recipe.

    • September 24, 2019
      reply

      Crosby Molasses

      Hi Charles, Wow, that sounds amazing. I have never tasted watermelon syrup. So glad you shared your version.

  • August 8, 2019
    reply

    Ginger Marshall

    I just found this recipe, & can’t wait to try it out. My name is Ginger & I love that you posted this recipe on my birthday August 16th!

    • August 14, 2019
      reply

      Crosby Molasses

      Hi Ginger, Happy (almost) birthday! Lovely name. We almost share a birthday…Mine is the 17th :)

  • July 21, 2014
    reply

    I have been married 42 years and have been using Crosby’s molasses for that long, My boys favorite snack was Crosby’s molasses with bread, my hubby’s favorite cookies is molasses cookies made of course with Crosby’s molasses, and of course he uses it on his pancakes in the morning, if you have a hard copy cookbook would love to know where to buy it, never without my molasses in the cupboard. thank you Bernice LeBlanc

    • July 22, 2014
      reply

      Hi Bernice, We’d be happy to send you a copy of our cookbook. I’ll touch base via email to get your mailing address.

  • August 21, 2013
    reply

    Paul Martin

    Hello,
    Do you have a hard copy of your 2nd edition Molasses Cookbook available for sale.
    I would love to have it in book form rather than just on the computer.

    Thank you,

    Paul Martin

    • August 22, 2013
      reply

      Crosby Molasses

      Hi Paul, We’d be happy to mail you a copy of our Family Favourites cookbook. I’ll touch base via email to get your mailing address.

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