Gingerbread Ice Cream
A community recipe by NaiserNot tested or verified by Nigella.com
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Using a sharp knife, scrape soft black seeds from the centre of vanilla beans. Combine vanilla seeds, egg yolks and sugars in a heat-proof bowl over a saucepan of simmering water. Make sure base of bowl doesn't touch water. Using an electric mixer, beat over medium heat for 5 minutes, or until mixture is pale and thick. Add 1/2 cup of cream and beat for a further 3 minutes. Remove bowl from heat. Whip remaining cream in a separate bowl until soft peaks form. Fold cream into egg yolk mixture. Pour mixture into an airtight container so container is almost full (ice-cream will expand a little on freezing, but if container is too big ice-crystals are likely to form). Freeze for 6 hours, or until almost set. Transfer to a food processor and process until smooth. Return to container. Refreeze for 6 to 8 hours, or until firm.
Using a sharp knife, scrape soft black seeds from the centre of vanilla beans. Combine vanilla seeds, egg yolks and sugars in a heat-proof bowl over a saucepan of simmering water. Make sure base of bowl doesn't touch water. Using an electric mixer, beat over medium heat for 5 minutes, or until mixture is pale and thick. Add 1/2 cup of cream and beat for a further 3 minutes. Remove bowl from heat. Whip remaining cream in a separate bowl until soft peaks form. Fold cream into egg yolk mixture. Pour mixture into an airtight container so container is almost full (ice-cream will expand a little on freezing, but if container is too big ice-crystals are likely to form). Freeze for 6 hours, or until almost set. Transfer to a food processor and process until smooth. Return to container. Refreeze for 6 to 8 hours, or until firm.
Introduction
In Australia, Christmas time is HOT! So this ice cream is great, either alone or with a bit of plum pudd.
In Australia, Christmas time is HOT! So this ice cream is great, either alone or with a bit of plum pudd.
Ingredients
Serves: 10
Metric
Cups
- 2 vanilla pod (split lengthways)
- 5 egg yolks
- 75 millilitres caster sugar
- 600 millilitres cream (thickened)
- 63 millilitres brown sugar
- 63 millilitres golden syrup
- 1 tablespoon ground ginger
- 1 teaspoon mixed spice
- 2 vanilla bean (split lengthways)
- 5 egg yolks
- 3 fluid ounces superfine sugar
- 21 fluid ounces cream (thickened)
- 2 fluid ounces brown sugar
- 2 fluid ounces golden syrup or light corn syrup
- 1 tablespoon ground ginger
- 1 teaspoon pumpkin pie spice
Method
Gingerbread Ice Cream is a community recipe submitted by Naiser and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
Wait till everything is cool before you fold cream thru... otherwise you'll end up with a CURDLED MESS!
Wait till everything is cool before you fold cream thru... otherwise you'll end up with a CURDLED MESS!
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What 1 Other has said
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Posted by Chriszzzzz on 23rd November 2014
Show more commentsGot to end of Recipe and still had ginger and spice sitting on my bench. Recipe doesn't say where to add it but I assume with the sugars. I added it after folding in the cream. Hopefully it still works.