Dining & Wine

A Holiday Spin on Ice Cream (Recipe!)

November 29, 2019

The holidays are often all about tradition, but sometimes things can get a little boring, don’t you think? That’s why Canadian confectionary artist and maker Jyoti Nanra of @thepurplecupcake teamed up with KitchenAid to share a fun, easy and delicious recipe that puts a holiday spin on a beloved dessert: Gingerbread Chocolate Chip Ice Cream Bars. —Vita Daily


Gingerbread Chocolate Chip Ice Cream Bars

2 cups heavy cream
1 cup half and half
2/3 cup sugar (divided in half)
1 tbsp molasses
1 tsp ginger powder
1 tsp cinnamon
1 tbsp pure vanilla extract or vanilla bean paste
5 egg yolks
Pinch of salt
1/2 cup good-quality milk chocolate chips to add at the end

Combine both creams, salt, and half of the sugar in a saucepan. Place it over medium heat and let it come to a gentle simmer. Stir constantly to prevent the creams from sticking to the pan and to fully dissolve the sugar. In a separate bowl, combine the yolks, remainder of the sugar, vanilla bean paste, molasses, ginger and cinnamon. Whisk until the mixture is a pale yellow. When the cream mixture has come to a very gentle simmer, ladle in about one cup (very slowly) into the egg-yolk mixture. Whisk constantly while doing this to temper the yolks. Add the yolk and cream mixture into the rest of the cream and whisk together until it has thickened and formed a custard. Pass the custard through a mesh sieve, and then pour it into a glass bowl and let it chill overnight. This will intensify the flavours. Set your KitchenAid Stand Mixer with the ice cream attachment and pour the custard base and chocolate chips into it. Designed to fit all KitchenAid stand mixers, the KitchenAid ice cream maker attachment can produce up to 2 quarts of soft-consistency ice cream and other frozen dessert. Churn until the ice cream is the consistency of soft serve. This is the most crucial step in forming a creamy ice cream. In your popsicle moulds, spoon the ice cream in until they are full. Run an off-set spatula to smooth the bottoms. Freeze popsicles for 12 hours until they are firm. Melt a high-quality gold or white chocolate in a tall and round vessel. This will make dipping easier. Tempering is not necessary. Dip the popsicles individually into the melted chocolate. The chocolate will harden instantly. Place the popsicles on a sheet of parchment paper. Once they are all dipped, transfer the remainder of the chocolate into a piping bag and decorate the popsicles as you like.



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