On Fee SIMPLE Fridays you will get easy recipes. In the legal field, Fee Simple is the absolute ownership of property to the exclusion of others. I want you to own your kitchen every Friday with these easy-to-make recipes!
Today’s Fee SIMPLE Friday is brought to you by Thanksgiving leftovers! It’s Black Friday and you know what that means…you have heaps of Thanksgiving leftovers in your fridge, right? Lots of turkey with compound butter? Lots of leftover cranberry sauce? I made my cranberry compote again for Thanksgiving because it’s just so much better than the canned/jarred cranberry sauce (even though I still have a soft-spot in my heart for that one that comes out in the shape of a can with the little indentations). So I had some of the cranberry compote left and decided to swirl it in to a gelato and settled on a gingerbread gelato.
I had tried to make an apple cider one for y’all for a different post and to be completely honest, it just totally didn’t work out. So I decided to just scratch that idea and not revisit the apple cider gelato. Another time. But I still had gelato on the brain so by the time it came to decide what to do for my “leftovers” post, it was still fresh on my mind! I decided to adapt the Cinnamon Gelato recipe from Anne Burrell and changed it up just slightly to make it a gingerbread gelato, then swirl in some of the cranberry compote to use up the leftovers! I also had some Moravian cookies so decided to make a couple ice cream sandwiches!
- 2½ cups heavy cream
- ½ cup sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 3 cinnamon sticks
- 2 Tablespoons Gingerbread syrup
- 6 egg yolks
- ½ cup Cranberry sauce, slightly warmed (just not straight out of the fridge) (homemade works best)
- Moravian Gingersnap Cookies for making sandwiches (optional)
- Mix the heavy cream, ¼ cup of sugar, vanilla, salt, cinnamon sticks, and gingerbread syrup into a medium size saucepan and bring to a boil.
- As soon as mixture turns to a boil, turn the heat off and let the mixture sit while you whisk your egg yolks with the other ¼ cup of sugar in a large *deep) bowl until combined evenly.
- Then turn the heat back on for your cream mixture and bring it back to a boil. Then, take ⅓ of the heavy cream mixture and pour into the sugar-egg mixture. Then take that bowl of sugar-egg mix (along with what you just poured into it) and immediately pour it back into the saucepan, bringing it back up to simmering over medium heat, stirring frequently to ensure that the mixture doesn't scorch.
- After about 10 minutes you should notice your mixture growing thicker and you should be able to dip your rubber spatula into the mixture and have the mixture coat the spatula as you remove it.
- Strain this mixture into another bowl. This part is important! I skipped this when I made the apple cider gelato and trust me this is not a step to skip!
- Take the strained mixture and place that bowl into an ice bath to start cooling it down while you attach your ice cream maker attachment to your KitchenAid or turn on your ice cream maker.
- Once the mixture has cooled down sufficiently (it doesn't need to be cold but it shouldn't be hot) pour it into your ice cream maker and churn according to the instructions for your machine.
- Once the gelato has fully churned, mix in the cranberry sauce gently with a spoon. I didn't want it fully incorporated because I wanted the swirl effect but you can of course do it however you like. I used ½ cup of cranberry sauce because I had approximately 2 cups of gelato.
- Place a scoop or so between each of the cookies if you are making sandwiches.
In this post I used the following products:
Affiliate disclaimer: Please note that some of the links above are affiliate links, which means that I may earn a commission if you purchase through those links. I only recommend products and services that I use and love myself and recommend them based on my positive experience with them.