Gingerbread ice cream

  • Dessert
  • medium
  • 10
  • 50 minutes, plus chilling and churning time

PT50M

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Ingredients

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Imperial

  • 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
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
6
Churn ice ice cream according to manufacturers instructions, then store in the freezer until ready to serve
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