Gingerbread ice cream

    8 hours 30 min

    For this recipe it's best to use small hard gingerbread biscuits, which you can crush in a food processor or in a plastic bag with a rolling pin.

    6 people made this

    Serves: 6 

    • 60g fresh root ginger, peeled and grated
    • 475ml double cream
    • 2 egg yolks
    • 100g caster sugar
    • 1 pinch salt
    • 250ml milk, chilled
    • 85g finely crumbled gingerbread biscuits

    Prep:30min  ›  Extra time:8hr  ›  Ready in:8hr30min 

    1. Heat the root ginger with the cream in a small saucepan. Once the cream starts to come to the boil remove from the heat and set aside for 5 minutes. Strain through a sieve.
    2. Beat the yolks with the sugar and salt until smooth. Pour in the cream in a thin stream, whisking constantly. Allow to cool and place in the fridge overnight.
    3. The next day, add the milk and mix well. Prepare in your ice cream maker according to the manufacturer's instructions. Add the gingerbread crumbs only after the ice cream has begun to thicken and stir well to distribute it evenly. Pour ice cream in a container and freeze until solidly frozen.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (1)


    Made this for christmas day! I did change recipe using lactose free cream and gluten free gingernut biscuits for my family who can't have milk/gluten but it turned out perfect! Just the right about of ginger and tasted like a ginger bread house! 10/10 will make again.  -  26 Dec 2015  (Review from Allrecipes AU | NZ)