Gingerbread ice cream
This gingerbread ice cream tastes just like your favorite holiday cookie but better! Packed with spicy ginger flavor its sure to become a Christmas family favorite.
Equipment
- ice cream maker
- Electric hand beaters or stand mixer
- double boiler (optional)
Ingredients
- 1 cup (250mls) Full fat milk
- 4 egg yokes from large eggs
- ¾ cup (165 gms) brown or light brown sugar
- 3 tablespoons (15gms) ground ginger. *Reduce to 1 and a ½ to 2 tablespoons for a milder ginger flavor.
- 2 cups (500mls) thickened cream, heavy cream or heavy whipping cream
- 3 tablespoons (60gms) golden syrup
- 1 teaspoon (7.5gms) glucose syrup
Instructions
- Put water onto boil for the double boiler, if using
- Put milk into a small pot on the stove on low to start warming up.
- Separate eggs and put whites aside for another recipe, such as my amaretti cookies or meringues.
- Put egg yokes and sugar into a mixing bowl and beat with an electric hand beaters until pale and creamy.
- Slowly add the milk to the egg yokes to temper them, mixing well between each addition.
- Add the ground ginger and mix well.
- NB 3 tablespoons of ginger gives a strong, spicy ginger flavor. If you prefer a milder flavored ice cream I recommend reducing the ground ginger to between 1 and ½ and 2 tablespoons of ginger.
- Pour the mix into the top of a double boiler if using.
- You can make this in a medium saucepan if you don't have a double boiler but you will need to have it on a very low heat, stir it well and watch it like a hawk to prevent it from scrambling.
- Add the cream, golden syrup and glucose syrup if using. Mix well.
- Heat in double boiler over a low to medium heat for about ten to fifteen minutes, stirring well and frequently, until mix coats the back of a spoon or spatula. Do not turn the heat up to high or you will scramble your eggs.
- Move the double boiler to a colander to cool for a few minutes. Transfer to a heatproof container, cover and chill in fridge for at least four hours, ideally overnight.
- If using a self refrigerating ice cream machine, turn it on about ten minutes before churning, otherwise take your bowl out of the freezer right before churning.
- Put your storage container in the freezer to chill. Churn your ice cream. It will be the consistency of soft serve when done.
- Transfer to pre chilled container and freeze for about four hours or until firm.
- To serve, remove from the freezer, scoop and enjoy! Fabulous on its own or with some crushed up gingerbread on top. Delicious!
Notes
NB 3 tablespoons of ginger gives this gingerbread ice cream a strong, spicy ginger flavor. If you prefer a milder flavored ice cream I recommend reducing the ground ginger to between 1 and ½ and 2 tablespoons.