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Jerry and Ginger Ice Cream

adapted from Sailor Jerry
5 from 1 vote
Servings 8


  • 2 large eggs
  • 3/4 cup vanilla sugar the good kind with the vanilla bean processed into it, though the other will do; if you have neither, use the same amount of granulated sugar and add 1 tsp vanilla extract
  • 1 cup whole milk
  • 2 cups 1 pint heavy cream
  • 2 1/2 Tbsp Sailor Jerry spiced rum
  • 1 1/2 cups crushed gingersnap cookies big pieces and small


  • In a mixing bowl, whisk the eggs until light and fluffy (2-3 minutes). Add the sugar a little at a time, whisking along the way, until fully incorporated (at least 1 minute). Set aside.
  • In a medium sauce pan, heat the milk on medium until bubbles start forming around the perimeter of the pan.
  • Remove pan from heat and slowly add the heated milk to the sugar/egg mixture, whisking the whole time. Give it a good whisking for a minute and then return the whole thing to the sauce pan. Heat on medium, stirring frequently, until the custard coats the back of a wooden spoon with a film.
  • Remove from heat, transfer to a covered bowl, and chill in the refrigerator for at least 4 hours.
  • Remove the custard from the refrigerator and add to it the cream and Sailor Jerry spiced rum, mixing thoroughly.
  • Freeze in your ice cream machine according to manufacturer’s recommendations.
  • In a covered container, spread a layer of cookie crumbs, then ice cream, then a layer of cookie crumbs, then ice cream.
  • Chill in the freezer for 4 hours, or until it reaches desired consistency.