1 cup low fat milk
2/3 cup sugar
2 tsp ground ginger
1 tsp cinnamon
1/2 tsp allspice
1/4 tsp ground cloves
1/4 tsp freshly grated nutmeg
2 Tbsp molasses
In a large bowl, whisk together all the ingredients. Stir long enough so that the sugar is dissolved and the molasses has been completely incorporated. Pour the mixture into an ice cream maker and process according to your machine's directions. For me the ice cream takes about 25 minutes. Turn the soft ice cream into a container, cover with plastic wrap, and put in the freezer to firm up, this will take a minimum of 4-6 hours, or overnight.
Make it your own ~
You can play with the spice combination a bit, but don’t leave out the molasses if you want this ice cream to taste like gingerbread.
I’d be tempted to try a chocolate version…add cocoa powder along with the spices, or heat the cream mixture on the stove and add finely chopped chocolate, stir until everything is smooth. Then chill the mixture thoroughly before processing.
MAKE IT NO-CHURN ~ whip the heavy cream, and substitute sweetened condensed milk for the lowfat milk. Eliminate or reduce the sugar, and blend everything together. Pour it into a loaf pan and freeze until scoop-able.