Bourbon Gingersnap Ice Cream

by Megan on October 13, 2015

Bourbon Gingersnap Ice Cream // take a megabite

I was in Toronto last weekend, and I just really regret not buying the Don’t Drake and Drive shirt… so when I saw bb pumpkin chocolate truffles at Trader Joe’s, I had to get them. I could picture them as the cherry-on-the-sundae type deal for a cone like this.

Bourbon Gingersnap Ice Cream // take a megabite

And not to be all “Toronto this” and “Toronto that”, but I had the best ice cream there! Chocolate Ginger Milk, guys. A spicy dream of a situation, and quite possibly the next flavor I churn up.

Bourbon Gingersnap Ice Cream // take a megabite

So when I saw this flava-flav in Billy’s cookbook I knew it was the first recipe I needed to try! Not only is it ginger-y, but it’s also boozy. AND I think we all know that I can’t resist a cookie crust in my ice cream (like here and here). I just wish I had a waffle to burrito it in.

Bourbon Gingersnap Ice Cream // take a megabite

Bourbon Gingersnap Ice Cream (makes 1 quart)
Recipe adapted from Billy’s Cookbook: Whip It Up

Ingredients:

ice cream –

  • 2 cups crumbled gingersnaps
  • 2 cups whole milk
  • 4 egg yolks
  • 1 1/2 cups heavy cream
  • 2/3 cup granulated sugar
  • pinch of salt
  • 1 T bourbon

gingersnap cookie crust –

  • 2 cups gingersnap crumbs
  • 5 T butter, room temperature
  • pinch of salt
  • 1 T sugar

Directions:

  1. Make gingersnap cookie milk by submerging the cookie crumbles in milk and setting aside at room temperature for 1 hour.
  2. Meanwhile, make the base. Place the egg yolks in a small bowl. In a saucepan, over medium heat, dissolve the sugar and salt in heavy cream. Slowly pour half of the mixture into the yolks, tempering them, warming them slowly. Return the yolk mixture back the pan and cook over medium heat until 170F. Pour through a fine mesh strainer into a large bowl.
  3. Strain the milk, and measure making sure you have 1 1/2 cups. Add more milk if necessary. Whisk into custard base and chill.
  4. Preheat oven to 350F and make cookie crust. Combine the gingersnaps, butter, salt and sugar in a food processor until all the crumbs are moistened. Add an additional tablespoon of butter if necessary.
  5. Transfer to a parchment lined baking sheet and bake for 10-15 minutes or until golden brown. Remove from the oven and cool completely.
  6. Once ice cream mixture is chilled, whisk in bourbon and churn in your ice cream maker according to the manufacturer’s directions. Layer in an airtight canister with the cookie crust crumbs.

P.S. I used these cookies. THINS! I didn’t know. It all turned out super tasty tho! Feel free to use un-thins.

Yay! Click HERE for a printable pdf of the recipe above.

Elliotto Spoggato // take a megabite

Elliot sampled this ice cream. And he’s SERIOUS about it.

{ 7 comments… read them below or add one }

June G. October 13, 2015 at 9:02 pm

I lived in downtown Toronto, with my auntie and uncle in the 80’s. Such a crazy fun city, I can’t imagine what it’s like now! I wish I was a foodie back and I wish I could visit now!

Reply

Robyn October 14, 2015 at 9:04 am

yeah yeah! loved watching you eat your way around toronto through your instagram last week! bang bang is the bomb!

Reply

Brandon @ Kitchen Konfidence October 14, 2015 at 8:52 pm

This. Looks. Fantastic. I love the combination of ginger and bourbon. Must make.

Reply

Katie October 15, 2015 at 9:01 am

This is the stuff that daydreams are made of! Gingerbread and bourbon! <3 x 1,000,000

Reply

Lindsay H October 15, 2015 at 9:53 am

This looks delicious!!! Quick & important question – where do we add the bourbon?

Reply

Megan October 16, 2015 at 6:03 pm

Oh! Right before churning. XO

Reply

Nicole October 16, 2015 at 3:50 pm

These photos have me all heart-eyed emoji!! That tiny white pumpkin!

Reply

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