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Close up scoop of gingerbread ice cream with gingerbread in background.
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5 from 1 vote

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.
Prep Time30 mins
Cook Time10 mins
Chilling and freezing time8 hrs
Course: Dessert, Snack
Cuisine: Austalian
Keyword: Christmas dessert, Gingerbread biscuit ice cream, Gingerbread cookie ice cream

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.