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This custard based Gingerbread Ice Cream is a warmly spiced ice cream machine recipe. Intense with dark sugar and treacle and thickened with double cream for rich creaminess.
There is something about the fiery heat of fresh ginger, intensified by the even temper of the ground ginger that means you can happily enjoy this Gingerbread Ice Cream equally well in summer or even on the snowiest and coldest of days. The dark muscovado sugar and black treacle have an almost warming effect despite arriving at your bowl direct from the freezer.
These flavours pair beautifully with this incredibly versatile custard based Gingerbread Ice Cream. The homemade custard is infused with ginger and spice, and then it is made even richer and creamier by whipping up some double cream to fold in thickly before churning.
Why you’ll love this recipe
- If you miss ice cream in the winter months then this warming spiced ice cream is perfect for all seasons.
- Spicy, fiery and ultra creamy.
- Amazing for lazy ice cream makers. It is an ice cream machine recipe but there is never any risk of ice crystals forming. Foolproof, easy and always smooth velvety and luxurious.
- If you ever craved a Pumpkin Spice Ice Cream then this recipe will also really hit the spot.
- Single cream. We being with a cream based custard. All that thick high fat content means the ice cream is utterly foolproof.
- Fresh root ginger. For fresh ginger flavour.
- Ground ginger. For a deeper fiery ginger flavour.
- More spice. Cinnamon and cloves round out the warm spice vibes
- Egg yolks. From medium sized eggs
- Cornflour (cornstarch). This stabilises our custard so it becomes lovely and thick without any risk of splitting.
- Dark muscovado sugar. For the lovely molasses flavour synonymous with gingerbread.
- Black treacle. You can substitute with black molasses but it won’t have quite the same depth of flavour. If you have access to the real deal then you won’t be sorry.
- Double cream. This is the key to the creamiest ice cream that will have no ice crystals at all.
For full recipe instructions go to the recipe card at the end of this post.
- Infuse the single cream. Heat it up with the fresh ginger, ground ginger, cinnamon and cloves. Then rest for a couple of hours before you sieve.
- Make the custard by mixing the egg yolks, cornflour, sugar and treacle until smooth. Whisk in the warmed infused cream. Heat until thick and smooth. Place in fridge overnight.
- Add the double cream. Whip it until it reaches soft peaks then whisk into the gingerbread custard.
- Ice cream machine. Churn per the machine’s instructions (average time 20 minutes).
- Serve. At this point it’s creamy and soft or you can freeze further in the freezer.
Tips and troubleshooting
- This is a great entry level ice cream machine recipe. In order to make it foolproof though you must make sure you follow the timings of the recipe exactly . This includes placing your gingerbread custard in the fridge overnight to totally chill. The cold of the custard will help to ensure no ice crystals form.
- The tips on how to use your ice cream machine will depend on which brand you have. You must follow the manufacture instructions by the letter for it to work properly.
- The ice cream is delicious direct from the ice cream machine but it is very soft serve. For a firmer ice cream texture place in the freezer for 8 hours.
Make in advance
You can prepare the gingerbread custard up to 2 days before you add the double cream and churn it in the ice cream machine.
You can make the ice cream until the end of the recipe and like all ice cream you can then store in the freezer until you are ready to eat it. I recommend eating within 2 months.
How to store
Store your ice cream in the freezer in an airtight container which can withstand being opened and shut again whilst still frozen. So a container that is fairly robust.
How to serve it
This ice cream is excellent by itself but you could also…
- Scooped into Homemade Gluten-Free Ice Cream Cones. Surprisingly easy and deliciously biscuity.
- Serve with a drizzle of black treacle which mirrors the treacle in the recipe turning it into a deliciously indulgent Treacle Ice Cream.
- Simply gorgeous during the Autumn season with this beautifully spiced Apple Pie.
- Pair with this Ginger Parkin for an amazing Bonfire Night treat.
- Either serve it as an alternative to Christmas Pudding haters or offer it alongside the Christmas Pudding for the ultimate indulgence.
- Scoop a generous helping of Gingerbread Ice Cream onto warmed mince pies.
More ice cream recipes you’ll love
- Butter Mint Ice Cream
- Chocolate and Orange Ricotta Ice Cream
- Blackberry Ripple Ice Cream
- Tequila Lime Ice Cream
- Red Velvet Ice Cream
I urge you to give this custard based Gingerbread Ice Cream recipe a try. It’s the real deal. If you do then please leave a comment below and give the recipe a rating which helps others find the recipe on Google. If you then go on to use this recipe as a launch pad for your own culinary creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.
Gingerbread Ice Cream
- 300 ml single cream
- 8 g peeled fresh ginger - finely sliced
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 4 egg yolks - from medium sized eggs
- 1 tablespoon cornflour - (cornstarch)
- 100 g dark muscovado sugar
- 1 tablespoon black treacle
- 300 g double cream
- Pour the single cream into a saucepan and whisk in the fresh ginger, ground ginger, cinnamon and cloves.
- Turn the heat on and bring to just below a boil.
- Turn off the heat and leave for a couple of hours to infuse then sieve the cream.
- Next you’ll make a custard by beating the egg yolks, cornflour, sugar and treacle until smooth then heat the single cream again until just under a boil.
- Pour the hot cream into the egg mixture, whisking continuously until all the cream has been added and the mixture has totally combined.
- Pour the custard back into the saucepan and heat gently, whisk until thickened but not so the custard is boiling.
- Remove from the heat, pour the custard into a bowl then cover and put in the fridge overnight to completely chill.
- The following day whip the double cream until it reaches soft peaks then stir into the gingerbread custard until everything has completely combined.
- Pour this extra thick custard into an ice cream machine and churn per the machine’s instructions*.
- You can eat the ice cream straight away from the ice cream machine but it’s very soft serve or you can pour into a container and place in the freezer until needed where it will solidify to a firmer ice cream texture.
Ice Cream MachineI use an entry level ice cream machine to make this recipe but any machine will work well. If you are using the Magimix Le Glacier or a machine similar then I have found that churning the mixture for about 20 minutes is plenty.
- Infuse the cream for the specified amount of time for the most flavoursome ice cream.
- Your gingerbread custard must be chilled overnight before you add the double cream to ensure a smooth ice cream with no ice crystals.