Chilling Time: 2 hours or overnight
Shelf Life: 1 week
Kris loves to tinker with ice cream. Every time she tries a new flavor that she loves, she goes home and re-creates it with her own spin, like with this recipe. The original was good in theory, but it was overloaded with candied ginger and gingerbread and simply had too much going on. Kris thought, "If it just focused on a few ingredients, it would be so much better." The result is proof that the simple combination of brown sugar, ginger, and caramel is all you need for an amazing explosion of flavor.
This started out as a Christmas flavor because it pairs so nicely with spiced things like gingerbread. After the holidays were over and we stopped making it, people demanded that we bring it back, so now it's always in the case and our guests enjoy it all year long.
Ginger spread is a sweetened jarred (or canned) product that incorporates a potent gingery punch without any bitterness and won't cause the milk to curdle. And because it's completely smooth, there's no need to strain the final sauce. Look for it in the baking aisle of specialty grocery stores or online.
Make It Your Own
•Stir 2 tablespoons bourbon into the chilled base.
•Use store-bought dulce de leche in place of the ginger caramel swirl (you get what you pay for, so use a good one)
