Peanut butter & jelly. Ham & cheese. Milk & cookies. There are just some foods that go well together, it’s just natural. Another one to add to the list is pie & ice cream. For me, pie just isn’t right unless it’s accompanied with a scoop of ice cream. Since I recently made an Apple Lattice Pie, I wanted a great ice cream to compliment the flavors and with that, I made a Maple Gingersnap Ice Cream. It was a heavenly pair and a flavor I’m going to add to my list of favorites! Maple ice cream is studded with chunks of gingersnap cookies, making this a good ice cream on it’s own or with a slice a of pie ( I vote pie!)…
Making homemade ice cream doesn’t just happen during the summer months. There are plenty of seasonal flavors that can encourage to make a batch year round. This particular flavor may sound perfect for the fall but it’s also great during the dead of winter. Using a maple ice cream base, I just added gingersnap cookies to it as it churned before it hit the freezer. What you’ll notice is that although the cookies were crisp when they were added, as it mingles with the ice cream, it softens and almost becomes slightly cake-like. It’s a wonderful texture that makes this ice cream seem so indulgent!
1 large egg
4 tablespoons dark brown sugar
1/2 cup milk
1 cup heavy cream
4 tablespoons maple syrup, preferably grade B
1/2 cup broken gingersnap cookies
Whisk egg until light and frothy. Add sugar, a little at a time and whisk to dissolve. Add heavy cream, milk, and maple syrup. Cover and chill for at least 2 hours.
Freeze mixture in ice cream maker until almost firm, then fold in the broken gingersnap cookies, making sure you have some big and medium pieces swirled in. Transfer ice cream to an airtight container and freeze for flavors to meld.