Gingerbread And Trappist Ale Ice Cream

Gingerbread And Trappist Ale Ice Cream


Gingerbread Trappist Ale Ice Cream


serves 8-10 (makes about 5 cups), active time 45 minutes, total time 1 1/2 hours, plus overnight chilling

  • 2 cups heavy cream
  • 1 cup whole fat milk
  • 1 2/3 cups of Trappist ale, such as Chimay red or blue label, divided
  • 5 tablespoons molasses
  • 1-inch nub of ginger, peeled and sliced thin
  • 4 three-inch long cinnamon sticks
  • 5 whole cloves
  • 3 star anise petals
  • 4 allspice berries
  • 2 cardamom pods
  • 1/2 teaspoon freshly ground nutmeg
  • 1/2 teaspoon black peppercorns
  • 6 large egg yolks
  • 1/2 cup packed dark brown sugar
  • 1/2 ounce dark chocolate, finely chopped
  • 1 teaspoon vanilla extract
  • Zest of half a large lemon
  • 1 1/2 teaspoons kosher salt
  • 1/2 cup candied ginger, minced
  1. In a 3-quart saucepan, combine cream, milk, 1 1/3 cups ale, and molasses. Add ginger, cinnamon, cloves, star anise, allspice, cardamom, nutmeg, and black pepper. Heat over medium-low heat until just below simmering, stirring often, about 15 minutes.2

  2. In a bowl, whisk together the yolks and brown sugar until thoroughly combined. Add one ladle of the cream mixture to the yolks while whisking constantly. Repeat once or twice until the yolks are warmed, then return everything to the pot. Readjust the heat source so liquid remains at just below a simmer.

  3. Cook, stirring frequently until thickened (custard should coat back of spoon), 5 to 7 minutes. Add the chocolate, lemon zest, and the last 1/3 cup of ale. To test for doneness, stick in a spoon, then run your finger along the back. If the custard coats the spoon in a thick layer and leaves a clear line, the custard is ready.
  4. Strain the custard into a heat-proof bowl and stir in the vanilla. Chill in refrigerator overnight. Churn the next day according to ice cream maker manufacturer’s instructions. During last minute of churning, add the candied ginger.



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