A few weeks ago, I lucked up on Target’s 90% off holiday items sale and found a beautiful tin of Swedish Ginger Snaps! I knew in an instant that I wanted to use them to create a recipe. Not just any recipe…Eggnog Ice Cream with Ginger Snaps & Caramel.
I’d planned to purchase some good quality eggnog for a base for my custard in this recipe, but no such luck! Silly me, I thought that all grocery stores carried eggnog through the month of January. Apparently, this only happens in Birmingham, Alabama.
Auntie would cook custard for her ice cream and she taught me when I was a teenager. It was pretty makeshift(she used the Pet-Milk can to measure the half & half) but I can tell you that her way makes the best ice cream that I’ve ever had! I even submitted a version of it to a local Birmingham morning show and won a contest, Alabama’s Best Ice Cream!
This might seem like a lot of work but it’s worth it.
Recipe & directions on next page…
|The $0.70 tin of cookies that started it all…|
|Why stop at just vanilla? Don’t get me wrong…I love plain vanilla 🙂|
Auntie taught me this trick of mixing the sugar & cornstarch, then adding eggs…Wisk well to avoid lumps or worse, scrambled eggs 🙁
Eggnog Ice Cream with Ginger Snaps & Caramel
Makes 1 quart
1 can Pet-Milk(12 ounce)
1 ½ cups half & half(I actually used the Pet-Milk can for this measure)
1 cup heavy whipping cream
2/3 cup sugar
1 whole egg
1 egg yolk
1 tablespoon cornstarch
½ teaspoon ground nutmeg
1 tablespoon vanilla extract
1 ½ cups Swedish ginger snaps crumbs
2 tablespoons half & half
2 tablespoons unsalted butter
½ cup sugar
¼ cup dark brown sugar
½ cup Pet-Milk
½ cup half & half
1 teaspoon vanilla extract
Make the Custard: In a large bowl, mix sugar & corn starch until no streaks of cornstarch appear. Add egg and egg yolk and beat until completely incorporated. Mix in Pet-Milk and half & half until well mixed and uniformly colored pale yellow. At this point, there should be no yellow flecks. If so, strain custard after cooked.
Transfer mixture to a saucepan and cook on medium low heat, stirring constantly, for 8 minutes. Turn heat to low, stirring constantly, until mixture begins to boil. This should take an additional 8 minutes. Remove from heat and add nutmeg and vanilla extract. Transfer to a shallow dish and allow to cool to room temperature. Cover and refrigerate for at least 4 hours or over night. This mixture needs to be very cold when ready to freeze. In a large bowl, beat whipping cream until stiff. Fold custard into whipped cream until completely blended. When ready, freeze according to machine directions.
Make the crumb filling: Crush cookies with rolling pin or food processor. Transfer crumbs to a bowl. Stir in half and half. Mixture will be crumbly like cookie crust. Set aside until ready to assemble.
Make the caramel filling: In a shallow saucepan, add sugars, Pet-Milk, half & half, and butter. Cook on medium heat, stirring constantly, until boiling, for about 14 minutes. Reduce heat to low and simmer until caramel is reduced and thick, about 20 minutes. Stir in vanilla. Allow to cool completely before assembling.
Put it all together: In a plastic bowl with lid, layer 1/3 of frozen ice cream, crumb mixture, 1/3 of frozen ice cream, caramel, remaining 1/3 of frozen ice cream. Tap bottom several times on counter top to fill in any air pockets. Cover and freeze until completely firm, 3-4 hours.