youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

Gingerbread Ice Cream

A community recipe by

Not tested or verified by Nigella.com

Print me

Introduction

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

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

Ingredients

Serves: 10

Metric Cups
  • 2 vanilla pod (split lengthways)
  • 5 egg yolks
  • 75 millilitres caster sugar
  • 600 millilitres cream (thickened)
  • 63 millilitres brown sugar
  • 63 millilitres golden syrup
  • 1 tablespoon ground ginger
  • 1 teaspoon mixed spice
  • 2 vanilla bean (split lengthways)
  • 5 egg yolks
  • 3 fluid ounce superfine sugar
  • 21 fluid ounce cream (thickened)
  • 2 fluid ounce brown sugar
  • 2 fluid ounce golden syrup or light corn syrup
  • 1 tablespoon ground ginger
  • 1 teaspoon mixed spice

Method

Gingerbread Ice Cream is a community recipe submitted by Naiser and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • 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.
  • 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.
  • Remove bowl from heat. Whip remaining cream in a separate bowl until soft peaks form. Fold cream into egg yolk mixture.
  • 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).
  • Freeze for 6 hours, or until almost set. Transfer to a food processor and process until smooth. Return to container.
  • Refreeze for 6 to 8 hours, or until firm.
  • 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.
  • 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.
  • Remove bowl from heat. Whip remaining cream in a separate bowl until soft peaks form. Fold cream into egg yolk mixture.
  • 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).
  • Freeze for 6 hours, or until almost set. Transfer to a food processor and process until smooth. Return to container.
  • Refreeze for 6 to 8 hours, or until firm.
  • Additional Information

    Wait till everything is cool before you fold cream thru... otherwise you'll end up with a CURDLED MESS!

    Wait till everything is cool before you fold cream thru... otherwise you'll end up with a CURDLED MESS!

    Tell us what you think

    What 1 Other has said

    • Got to end of Recipe and still had ginger and spice sitting on my bench. Recipe doesn't say where to add it but I assume with the sugars. I added it after folding in the cream. Hopefully it still works.

      Posted by Chriszzzzz on 23rd November 2014
    Show more comments