Gingerbread ice cream

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

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

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

Churn ice ice cream according to manufacturers instructions, then store in the freezer until ready to serve