Butterscotch Gingerbread Cookie Ice Cream

We have been having a lot of fun playing with our new ice cream maker! We've made several batches of Mint Chocolate Chip Ice Cream, but decided that it was time to branch out from that (even though it is way better than store-bought). So our first experiment for ice cream beyond the safety of MCC was a butterscotch gingerbread cookie ice cream. The reason is because we had made half a batch of our Butterscotch Gingerbread Cookies over the weekend, but they didn't turn out very well (I melted the butter on accident). So because they were super crumbly, we realized they would be the perfect cookie to throw into our next batch of ice cream! We were so completely right. Will also had some caramel sauce on hand, which he decided to add in as a bonus "swirl" flavor, which only enhanced the final product. Clearly, we are now officially ice cream pros!

Cooking Notes: We just used the "basic" recipe for rich and creamy ice cream from our book 101 Gourmet Ice Cream Creations, and then added in the cookies and caramel sauce based on other cookie and swirled ice cream recipes.

Butterscotch Gingerbread Cookie & Caramel Ice Cream (serves 6-8)
2 egg yolks
1/4 cup sugar
1/2 cup sugar
2 cups heavy cream
1 cup 2% milk
1 tsp. pure vanilla extract
1 dozen broken/crushed Butterscotch Gingerbread Cookies
2-3 tbsp Caramel sauce

Whisk together egg yolk and 1/4 cup sugar until eggs are light yellow and fluffy. Whisk in the remaining 1/2 cup sugar. Add the cream, milk, and vanilla extract, whisking together until completely combined. Chill in your fridge until cold (2 hours or overnight). When chilled, add to ice cream maker, following manufacturers instructions. When there is only five minutes left for the ice cream, pour in cookies and drizzle in caramel sauce. Allow to stir for the last 5 minutes, then stick ice cream bowl in freezer for 5-10 minutes before scooping out ice cream to enjoy!