This Salted Caramel Gingersnap Ice Cream is an incredibly rich, sumptuously creamy, and truly seasonally sensational dessert that promises to transform your holiday table!

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Decadent Salted Caramel Gingersnap Ice Cream: Your Ultimate Holiday Dessert

Friends, prepare yourselves for a truly special treat today! As the holiday season approaches, our thoughts often turn to platters laden with festive cookies, spiced cakes, and warming pies. And while I cherish these traditional delights as much as anyone, I believe ice cream, often relegated to warmer months, deserves a prominent place at our winter celebrations. It’s time to challenge the norm and introduce a dessert so utterly irresistible, so perfectly tailored for the festive spirit, that it will forever change your perception of holiday sweets: our Salted Caramel Gingersnap Ice Cream.

Ice cream and I have a long-standing, unwavering bond. It’s a constant companion through every season, offering comfort and joy with every spoonful. I can honestly say I’ve rarely met an ice cream flavor I didn’t adore. But this particular creation? It transcends the ordinary, offering a sophisticated blend of flavors and textures that simply sings of the holidays. Forget the cold shoulder; this ice cream is ready to embrace the warmth and wonder of winter gatherings.

Why Ice Cream is the Unsung Hero of Holiday Desserts

We often associate ice cream with scorching summer days, a refreshing antidote to the heat. But there’s a distinct magic in enjoying a rich, spiced, and creamy ice cream when the air is crisp and a cozy fire crackles nearby. It’s a delightful contrast, a luxurious indulgence that feels both comforting and celebratory. This Salted Caramel Gingersnap Ice Cream isn’t just “good”; it’s a profound culinary experience, designed to evoke the essence of holiday cheer in every bite. It’s the kind of dessert that makes you want to curl up with a blanket, a good movie, and savor every single spoonful.

This recipe from Epicurious, which inspired the base, stands out for its incredible richness and unparalleled creaminess. The moment I first saw a photo of its luscious texture, I knew it had to be brought to life in my kitchen. While their original recipe focused on a sublime salted caramel, I couldn’t resist adding a seasonal twist that would elevate it to holiday perfection: gingersnap cookies. The addition of these spicy, crisp cookies was a stroke of festive genius, creating a dynamic interplay of sweet, salty, and warm spice that makes this ice cream truly unforgettable.

The Irresistible Duo: Salted Caramel and Gingersnaps

The Allure of Salted Caramel

Let’s talk about salted caramel. It’s a flavor profile that has captivated palates worldwide, and for good reason. The delicate dance between the deep, buttery sweetness of caramelized sugar and the sharp, bright counterpoint of sea salt is nothing short of culinary brilliance. Salt enhances the caramel’s complexity, preventing it from being overly sweet and adding a sophisticated depth. In ice cream, salted caramel creates a velvety base that coats the tongue with luxurious sweetness, leaving behind a subtle, lingering salinity that beckons for another bite. It’s the kind of flavor that feels both indulgent and perfectly balanced, a true testament to the power of contrasting notes.

The Warmth of Gingersnaps

Then, we introduce the star of our holiday twist: gingersnap cookies. These aren’t just any cookies; they are a symphony of warm, aromatic spices. Ground ginger, cinnamon, cloves, and sometimes a hint of nutmeg come together to create that distinct, comforting flavor profile. Their characteristic “snap” provides a delightful textural contrast. When gently broken and folded into the creamy salted caramel ice cream, they soften just enough to release their spicy essence, infusing the entire dessert with an inviting holiday warmth. You can use your favorite store-bought gingersnaps for convenience, or for an extra touch of homemade love, try making your own. Either way, these cookies are non-negotiable; they transform the salted caramel from delicious to utterly divine.

Crafting Your Own Homemade Masterpiece

Making homemade ice cream might seem daunting to some, but I assure you, the process is incredibly rewarding, and the results are far superior to anything you can buy. There’s an undeniable satisfaction in creating a dessert from scratch, especially one that brings so much joy. The simple act of whisking, chilling, and churning transforms humble ingredients into a luxurious treat. Plus, you have complete control over the quality of your ingredients, ensuring a truly premium product.

The beauty of this recipe lies in its elegant simplicity, despite the complex flavor profile. The key steps involve creating a rich caramel sauce, followed by a velvety custard base. Proper chilling is crucial for achieving that ultra-creamy texture we all crave. Once the base is thoroughly chilled, your ice cream maker does most of the work, and the final addition of those glorious gingersnaps seals the deal, embedding pockets of spicy, chewy goodness throughout the smooth, salty-sweet cream.

Serving Suggestions and the Joy of Sharing

Once your Salted Caramel Gingersnap Ice Cream is churned and has had ample time to firm up in the freezer overnight, it’s ready to be enjoyed. While it’s absolutely perfect served simply in a bowl, perhaps with a few extra gingersnap crumbs sprinkled on top, don’t hesitate to get creative. Imagine a scoop alongside a warm apple pie or a spiced pear crisp, adding an extra layer of decadence. Or perhaps transform it into an indulgent holiday milkshake for a truly festive treat. It also makes for an incredible ice cream sandwich if you have leftover gingersnaps!

So, this holiday season, break out the stretchy pants, grab a bowl and a spoon, and turn on your favorite holiday movie. You’ll be all set for an evening of pure, unadulterated bliss. This Salted Caramel Gingersnap Ice Cream is more than just a dessert; it’s an experience, a celebration of flavors, and a testament to the fact that ice cream truly belongs in every season. I promise it won’t disappoint!

Salted Caramel Gingersnap Ice Cream Recipe

Author: Mary Ann Dwyer

Yields: Approximately 1 quart

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Ingredients

1 1/4 cups granulated sugar (divided)
2 1/4 cups heavy cream (divided)
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 (consider homemade gingersnaps for an extra touch!)

Instructions

Heat 1 cup of granulated sugar over medium heat in a dry skillet. Stir with a fork just until it begins to melt around the edges. Continue to cook without stirring, allowing it to melt and transform into a beautiful dark amber caramel. Watch it carefully to prevent burning.
Slowly and carefully add 1 1/4 cups of the heavy cream to the melted sugar. The mixture will seize and bubble vigorously; continue to cook and stir until all the hardened caramel has dissolved into a smooth sauce. Once dissolved, transfer the mixture to a heat-proof bowl. Stir in the flaky sea salt and vanilla extract. Allow this salted caramel mixture to cool completely to room temperature, then set aside.
In a separate heavy saucepan, combine the remaining 1/4 cup heavy cream, the remaining 1/4 cup granulated sugar, and the whole milk. Bring this mixture just to a boil over medium heat, stirring occasionally to dissolve the sugar.
In a medium bowl, whisk the eggs until well combined. Gradually and slowly, while whisking constantly, add about half of the hot milk mixture to the whisked eggs. This tempering step prevents the eggs from scrambling.
Pour the tempered egg mixture back into the saucepan with the remaining hot milk mixture. Return to medium heat and cook, stirring constantly with a wooden spoon or spatula, until the mixture thickens slightly and coats the back of the spoon. It should reach a temperature of 170°F (77°C) on an instant-read thermometer. Do not allow the custard to boil, as this can curdle the eggs.
Pour the cooked custard through a fine-mesh sieve into a large, clean bowl. This ensures a perfectly smooth base by removing any potential bits of cooked egg.
Stir the cooled salted caramel mixture into the custard base until thoroughly combined.
Cover the bowl and chill the mixture in the refrigerator for at least 3-6 hours, or preferably overnight, stirring occasionally. This step is crucial for achieving a super creamy ice cream.
Once thoroughly chilled, freeze the custard in your ice cream maker according to the manufacturer’s directions. During the last 1-2 minutes of churning, add the slightly broken gingersnap cookies.
Transfer the freshly churned ice cream to an airtight container and place it in the freezer overnight to allow it to firm up to a scoopable consistency.

If you make this delightful recipe, I’d absolutely love to see your creations! Be sure to follow @thebeachhousekitchen on Instagram and tag your photos with #thebeachhousekitchen. Happy scooping!

Recipe adapted from Epicurious.