Gingerbread Ice Cream

Gingerbread Ice Cream is a warmly spiced ice cream, intense with dark sugar and treacle and thickened with double cream for rich creaminess.

Prep Time30

Cook Time30

Chilling time8

Total Time1

Course: Dessert

Cuisine: British

Servings: servings

Calories: 329kcal

Author: Georgina Hartley

Ingredients

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

Metric - US Customary

Instructions

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.

Notes

Ice Cream Machines. This recipe works best when you use an ice cream machine. There are 2 different types:

Freeze-first. Those which have a bowl which requires pre-freezing for 24 hours prior to churning your ice cream. This recipe was tested with this kind of ice cream machine (although I have since upgraded to self-freezing).
Self-freezing. Those which you can just plug and play. You can just pour your pre-chilled custard into its inner bowl and it freezes as it churns. I recommend the Cusinart Ice Cream & Gelato Professional ICE100BCU.

Tips

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.

Make Ahead

You can prepare the gingerbread custard up to 2 days before you add the double cream and churn it in the ice cream machine.

At the end of the recipe you will have achieve a soft serve ice cream. You can place in the freeze for 8 hours for a firmer texture.

How to store

Store your ice cream in the freezer in an airtight container for up to 2 months.

US customary measurements: These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition Information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 scoop, assuming the recipe provides 8 scoops.

Nutrition