Gingerbread Ice Cream
With a huge batch of gingerbread biscuits in a jar, including several on the Christmas tree, I thought I would turn some into a summer dessert of gingerbread ice cream, particulalry since our pre Christmas week promises to be a warm one. You never can tell at this time of the year in New Zealand, it could be glorious and warm or it could be wet and windy, sometimes we have spent it basking in the sun, other times huddled up in doors. Never as cold as my family back in the UK experience, particularly this year with the fresh snow that promises them a white Christmas. It is 10 years since I have experienced a white December and I would give anything to build a snowman in the garden around Christmas time, I’m sure the novelty would wear thin though as the snow turn to slush under foot. If we want to experience snow we have to drive four hours to the Volcano, Mt Rhupehu, in the middle of the North Island for our winter sports.
For P Christmas is his busiest time of the year so we have never travelled back to my home for Christmas with the family, although they have been here and love the fact that we have a BBQ on Christmas Day!
Ingredients for the Gingerbread is here on previous post. I only used a quarter of the biscuit dough for the ice cream but it is well worth making the full batch of biscuits as they last a couple of weeks.
Ingredients for the ice cream
- 200ml of cream
- 200ml of milk
- 100g sugar
- 4 egg yolks
- 3 drops of vanilla extract or beans from one pod
- 1/ tsp ground ginger
- Place milk & cream in a pan over a very low heat and bring to a simmer.
- Whisk egg yolks and sugar in a bowl till combined.
- Whisk hot milk & cream into yolk mixture.
- Return to a clean saucepan over a very low heat and stir constantly with a wooden spoon to prevent mixture from ‘catching’ on base of pan.
- Cook gently until the mixture thickens and coats the back of the spoon.
- Add the vanilla and ginger.
- Transfer to a bowl and allow the custard to chill in fridge completely before putting into ice cream maker.
- Put mixture into prepared ice cream maker as per instructions for that appliance.
- Break up the ginger biscuits to crumbs and small pieces (like cookies & cream ice cream).
- Once the ice cream if finished its process add the biscuits crumbs and mix by hand.
- Freeze until ready to serve.