It can take decades of dedication and dogged effort to win a Michelin star. Josh Eggleton, though, was ‘shocked’ to win his first Michelin star at the age of 27, after only a few years of being a Head Chef.
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To make the ice cream, combine the milk, cream and vanilla pod in a pan and bring to the boil. Remove from the heat and leave to infuse for 30 minutes
450ml of milk
300ml of double cream
1 vanilla pod, split with seeds scraped
Pour the sugar syrup into a pan and bring to the boil, then reduce the heat and simmer gently for 10 minutes. Add the egg yolks to a food processor and, leaving the motor running, add the syrup to the eggs in a gradual stream, followed by the infused milk and cream mixture. Once well-combined, add the ice cream stabiliser
500ml of sugar syrup
9 egg yolks
4g of ice cream stabiliser
Set the Thermomix to 80°C, add the mixture and process for 8 minutes at speed 4. If you don't have a Thermomix, pour into a saucepan and bring to 80°C, stirring continuously while taking care not to scramble the mix
Transfer to a bowl set over iced water and keep stirring until the mixture is cool
Transfer to an ice cream maker and while the blade is moving, crumble in the stale gingerbread
200g of gingerbread, stale
Churn ice ice cream according to manufacturers instructions, then store in the freezer until ready to serve
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