Gingerbread Ice Cream
December 19th.
My aunt is known for her homemade ice cream. Every year she will serve ice cream for dessert at her christmas dinner. This is not the traditional Christmas dessert in Denmark, but there is nothing wrong with being a little rebellious. This gingerbread ice cream could be a new addition to my aunts ice cream repertoire, it screams christmas. You can serve it with a swirl of gingerbread cookies or as a gingerbread affogato.
Makes a small pint.
Ingredients:
120 ml milk
240 ml heavy whipping cream
25 g sugar
50 g brown sugar
50 g dark syrup or molasses
1 pinch salt
¼ teaspoon vanilla paste
½ teaspoon cinnamon
⅛ teaspoon cloves
⅛ teaspoon allspice
2 pinches ginger
4 egg yolks
Directions:
Making the custard:
Pour the cream into a metal bowl placed in a larger bowl of ice, set aside.
Warm milk, sugars, syrup, spices and salt in a medium saucepan. Make sure the sugar and salt is dissolved completely.
In another bowl, whisk egg yolks. Slowly pour the warm milk into the egg yolks, while whisking constantly, then scrape the warmed egg yolks back into the saucepan, and heat the mixture over medium heat, until it thickens. Stir constantly in this process and make sure to scrape the bottom of the saucepan.
Pour the egg/milk mixture through a sieve into the cold cream. Cool the custard in refrigerator until ice is cold.
Pour the custard into an ice cream maker and freeze it according to manufacturers instructions. Add the cookie pieces when the ice cream is ready to scoop out, and let them get mixed in. Scoop the ice cream into a freezer safe container, and freeze overnight before serving.
Enjoy!