Gingerbread Ice Cream
Indulgent and creamy ice cream with warm notes of cinnamon, clove and ginger. Excellent to serve any season.
Equipment
- 1 ice cream maker
- 1 medium sausepan
- 1 mixing bowl
- 1 hand mixer or a whisk
Ingredients
- 2 cups heavy cream
- 2 cups whole milk
- 3/4 cup dark sugar Muscovado sugar or similar
- 1/4 cup honey
- 7 eggs yolks only
- 1 inch fresh ginger peel and make cuts into it
- 1 teaspoon vanilla paste
- 1 teaspoon cinnamon ground
- 1/4 teaspoon cloves ground
- 1 teaspoon orange zest
- 1 pinch rock salt
Instructions
- In a saucepan, whisk the cream, milk, sugar and honey. Peel the ginger and make a few cuts on it. Add it to the saucepan with the spices. Heat the cream mixture on medium heat and stir until the sugar and honey dissolve. Once it starts to simmer, add the orange zest. Remove the saucepan from the heat just as soon as the mixture comes to a boil. Do not let it boil.
- In a large bowl, whisk the egg yolks and vanilla to combine. Pour about 1/4 of the hot cream mixture into the bowl with the egg yolks and begin to mix with a whisk or hand mixer. Pour small splashes of hot cream mixture into the custard and continue whisking until you have used all the cream mixture.
- Filter the custard over a fine-mesh sieve or a muslin cloth and dispose of the spices. Cover the bowl of custard with plastic wrap and place it in the fridge to chill for at least 4 hours or overnight. Make the ice cream in an ice cream maker. When the custard is thoroughly chilled, pour it into your ice cream maker and make the ice cream.
- When the custard is thoroughly chilled, pour it into your ice cream maker and make the ice cream following the manufacturer's instructions. Store the ice cream in an air-tight container in the freezer.