Oh friends, do I have a special treat for you today!
I feel like ice cream gets the cold shoulder during the holiday season, don’t you? Everyone is cookie this, cookie that, but I’m about to change that with today’s recipe! Don’t get me wrong, I love Christmas cookies just as much as the next guy, but ice cream and I have a thing. Ice cream has been a friend to me through thick and thin. Mainly thick, now that I think about it. It loves me unconditionally, and I love it unconditionally. I don’t think I’ve ever tried a flavor I haven’t liked.
That being said, ice cream is obviously not just a summer thing at our house! We enjoy it all year-long. This Salted Caramel Gingersnap Ice Cream is crazy good! I guarantee it will not disappoint! I’ve tried some pretty delicious ice cream in my day, but this recipe from Epicurious has to be the richest and creamiest ever. The minute I saw the photo of it I knew I had to try it. I used their Salted Caramel Ice Cream recipe and threw in the gingersnaps for good measure. It just seemed like the right thing to do with the holidays and all. And boy am I glad I did! You can use store-bought gingersnaps or use my recipe for homemade gingersnaps, just make sure you add them because they make this salted caramel ice cream even better!
So grab a bowl and a spoon, break out the stretchy pants, and turn on the holiday movie channel and you’ll be all set! Have an awesome weekend!
P.S. And thank you ice cream for always being there when I need you! XO Mary Ann
- 1 1/4 cups granulated sugar
- 2 1/4 cups heavy cream
- 1/2 tsp. flaky sea salt
- 1/2 tsp. vanilla extract
- 1 cup whole milk
- 3 large eggs
- 1 1/2 cups gingersnap cookies, slightly broken
- Heat 1 cup granulated sugar over medium heat in a dry skillet, stirring with a fork until it begins to melt. Continue to cook, without stirring until it turns a dark amber color.
- Slowly add 1 1/4 cups of the heavy cream and continue to cook until all the caramel is dissolved. Once dissolved, transfer the mixture to a bowl. Stir in sea salt and vanilla. Cool to room temp and set aside.
- In a heavy saucepan, heat the remaining cream, remaining sugar and milk. Bring just to a boil, stirring occasionally.
- In a medium bowl, whisk eggs. Slowly add half of the hot milk mixture while whisking constantly. Pour this mixture back into the saucepan with the remaining milk mixture and cook over medium heat while stirring constantly.
- Continue to cook until the mixture coats the back of a wooden spoon and registers 170 degrees. Do not boil the mixture.
- Pour the custard though a fine-mesh sieve into a large bowl.
- Stir in cooled caramel mixture.
- Chill mixture at least 3-6 hours, stirring occasionally.
- Freeze custard in ice cream maker according to manufacturer's directions adding the gingersnaps during the last 1-2 minutes.
- Place in the freezer overnight in an airtight container to firm up.
Recipe adapted from Epicurious