Sees Molasses Chip & Gingersnap Ice Cream

If you remember, last week Chris Bui from Sees Candy contacted me about creating an ice cream with some of their candy.

It seemed like a great idea for several reasons.

• I love challenges
• I love chocolate
• I love free candy

Wouldn’t you know? The candy got here in the midst of a crisis.  We all had stomach flu.

Last night I had the chance to taste the candy and firm up my plans for the ice cream.

If you don’t know, Sees Molasses Chips are sort of like old fashioned sponge candy covered in either dark or milk chocolate.  If you aren’t familiar with sponge candy (you are missing out) think of a thick, airy toffee.  Sort of.

My plan had been to pair the molasses chips with homemade gingerbread but the more I thought of it the less I liked the idea.  I was afraid the gingerbread would get soggy.  I decided to use Pepperidge Farm gingerbread men.  They have a good flavor and are crispy enough to hold up in the recipe.  You could also use gingersnaps.  I suggest commercial ones rather than homemade because they are drier.

This is rich, super premium ice cream.  Yes there is cream, yes there is half and half..and there are even raw egg yolks.  If the idea of raw egg bothers you then you can use pasteurized egg product or leave it out entirely.  The results will not be the same, however.

When you chop the cookies and candy you want chunks, not crumbs.

Sees Molasses Chip & Gingersnap  Ice Cream

Makes about 1/2 gallon

• 2 egg yolks
• 1 tablespoon and 1 teaspoon pure bourbon vanilla extract
• 3 cups heavy cream
• 3 cups half and half
• 1 1/2 cups sugar
• 1/4 teaspoon salt
• 2/3 package Pepperidge Farm Gingerbread Men, coarsely chopped
• 1/2 box Sees Molasses Chips, I suggest dark chocolate. Chop coarsely
• 1/2 cup candied ginger, finely chopped.  Optional.

1. Whip the heavy cream to soft peaks.  Set aside.
2. Mix the sugar, salt, vanilla, and egg yolks.  Beat until well mixed.
3. Stir in the half and half.
4. Fold in the whipped cream, candied ginger, and half the gingerbread.  Mixture will deflate, don’t worry. Just be as gentle as you can.
5. Pour mixture into your ice cream maker and freeze according to instructions.
6. When nearly frozen but still soft add in the remaining ingredients.  Finish freezing.
7. Allow to ripen at 0 degrees for at least 3 hours before serving.

Keep an eye on Baking Delights!   I will be posting details on how you can win a box of Molasses Chips so you can make your own ice cream!

image:marye audet