Bourbon Sugar and Ginger Snap Ice Cream

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Hot days and homemade ice cream go perfectly together. Try this recipe for Bourbon Sugar and Ginger Snap Ice Cream for the dog days of summer!

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Ingredients

  • 1 oz unsweetened chocolate
  • 1/4 c unsweetened coco powder
  • 1 1/2 c 2% milk
  • 1 tsp Bourbon Vanilla Extract
  • 2 eggs
  • 3/4 c Bourbon Smoked Sugar
  • 1 c heavy whipping cream
  • a dash of salt
  • 1 1/2 tsp cinnamon
  • 1 tsp ground ginger
  • 2 c crushed ginger snap cookies
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Preparation

Step 1

In a double boiler, melt the unsweetened chocolate. Do not let the water boil. Stir in the coco powder. The mixture will clump. Slowly stir in milk and stir until smooth. Set the mixture aside, and turn off the burner. In a large mixing bowl, whisk eggs on high for 2-3 minutes. In 3 additions, whisk in Bourbon Smoked Sugar. Whisk until the eggs are pale and fluffy. Stir in spices, salt, Bourbon Vanilla Extract, and heavy cream. Pour the chocolate mixture into the cream mixture. Pour the mixture into your ice cream maker. When the mixture has about 5 minutes left in the ice cream maker, add the crushed ginger snap cookies. Serve with extra cookies and enjoy.

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