Gingerbread ice cream
- Dessert
- Medium
- 10
- 50 minutes
PT50M
This warmly spiced gingerbread ice cream recipe from Josh Eggleton uses a few cheffy tricks to achieve the perfect balance and texture, but don't be put off, the effort will pay off in bounds.
Ingredients
- 200g of gingerbread , stale
- 450ml of milk
- 300ml of double cream
- 1 vanilla pod, split with seeds scraped
- 500ml of sugar syrup
- 9 egg yolks
- 4g of ice cream stabiliser
Equipment
- Thermomix TM31
- Ice cream maker
- Blender
Method
1
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
2
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
3
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
4
Transfer to a bowl set over iced water and keep stirring until the mixture is cool
5
Transfer to an ice cream maker and while the blade is moving, crumble in the stale gingerbread
- 200g of gingerbread , stale
6
Churn ice ice cream according to manufacturers instructions, then store in the freezer until ready to serve
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Gingerbread ice cream
