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GINGERBREAD ICE CREAM

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Serves: 10

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  • Vegetarian
What does this mean?

In Australia, Christmas time is HOT! So this ice cream is great, either alone or with a bit of plum pudd.

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Ingredients

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  • 2 vanilla pod (split lengthways)
  • 5 egg yolks
  • 75 ml caster sugar
  • 600 ml cream (thickened)
  • 63 ml brown sugar
  • 63 ml golden syrup
  • 1 tablespoon ground ginger
  • 1 teaspoon mixed spice

Method

  1. Using a sharp knife, scrape soft black seeds from the centre of vanilla beans. Combine vanilla seeds, egg yolks and sugars in a heat-proof bowl over a saucepan of simmering water. Make sure base of bowl doesn't touch water.
  2. Using an electric mixer, beat over medium heat for 5 minutes, or until mixture is pale and thick. Add 1/2 cup of cream and beat for a further 3 minutes.
  3. Remove bowl from heat. Whip remaining cream in a separate bowl until soft peaks form. Fold cream into egg yolk mixture.
  4. Pour mixture into an airtight container so container is almost full (ice-cream will expand a little on freezing, but if container is too big ice-crystals are likely to form).
  5. Freeze for 6 hours, or until almost set. Transfer to a food processor and process until smooth. Return to container.
  6. Refreeze for 6 to 8 hours, or until firm.

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