Gingerbread Cookie Ice Cream

• 2-1/2 cups Heavy Cream
• 3 Tablespoons Blackstrap Molasses
• 2 Tablespoons Cane Sugar
• 1 Tablespoon Vanilla Extract
• 1/2 teaspoons Ground Ginger
• 1/4 teaspoons Ground Cinnamon
• 1/8 teaspoons Ground Cloves
• 1/8 teaspoons Ground Nutmeg
• 3/4 cups Whole Milk
• 1-1/2 cup Roughly Chopped Gingerbread Cookies

1. Place cream, molasses, sugar, vanilla, and spices in a large bowl. Whip until cream begins to thicken. Stop before it reaches a thickness that can be dolloped.
2. Gradually beat in milk and mix well to combine.
3. Pour mixture into an ice cream maker and churn according to manufacturer's instructions. This usually takes about 15-20 minutes for me. During the last minute or so of churning, add the gingerbread cookie chunks.
4. Transfer to a freezer-safe container and freeze until solid, about 2 hours.

heavy cream, molasses, sugar, vanilla, ground ginger, ubc, ground cloves, ground nutmeg, milk, gingerbread cookies

Taken from tastykitchen.com/recipes/holidays/gingerbread-cookie-ice-cream/ (may not work)