Gingerbread Ice-Cream


Woo-hoo – this is my first recipe that I made up myself! No credits to anyone here but me. And even better – it is really good*! I did research a few different recipes and took what I thought would work based on other experiences. Can’t tell you how satisfying it is to feel like finally I have learned something for the good of all foodies. And today I give it to you 🙂

*If you like ginger and golden syrup. A lot.

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Ingredients:

  • 500ml heavy cream
  • 250ml Full cream milk
  • 1.5 cinnamon quills
  • 2 whole cloves
  • 1-2 teaspoons grated fresh ginger
  • 2 cardamom pods (slightly bruised)
  • 1/4 nutmeg (cracked well with mortar and pestle)
  • 1 teaspoon bicarb soda
  • 100g golden syrup
  • 100g caster sugar (raw is best)
  • 6 egg yolks
  • pinch salt

Method:

  1. Pour 250ml of the cream into a saucepan and throw the cinnamon quills (broken up), cloves, ginger, cardamom pods, cracked nutmeg, golden syrup & bicarb soda. Bring it almost to the boil and then take it off the heat. Leave to infuse for 5 minutes.
  2. Strain the mixture with cheese cloth over a strainer to get all the little bits. You want your ice-cream to be velvety smooth. Bits of nutmeg will spoil that. Throw the filtered bits out and set the cream mixture aside for the moment.
  3. In a medium saucepan add the remaining 250ml of cream, 250ml milk, sugar, egg yolks and salt. Cook over a medium heat until it coats the back of the spoon. Don’t let it boil. Don’t want scrambled eggs.
  4. Strain the eggy mixture over a strainer into the cream mixture you’ve put aside.
  5. Mix the eggy mixture into the cream mixture and put it in the fridge for at least 2 hours. It must be chilled before you go to the next step.
  6. Now stick your finger in the mixture and make sure its cold. If it is now put it in the ice-cream maker and churn according to the directions. Mine takes 25-30mins.
  7. Almost done! Now pour the mixture which should look like soft serve ice-cream into your ice-cream container and stick it in the freezer overnight.
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Posted in Cooking, Ice-Cream

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