Gingerbread Ice Cream
Planning on baking gingerbread cookies? Why not make gingerbread ice cream as well? It’s a perfect Christmas treat with pieces of gingerbread cookies inside!
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Ingredients:
400ml/13.5fl oz Whipping Cream
10 Tablespoons Icing Sugar
8 Gingerbread Cookies
4 Egg Yolks
2 Teaspoons Mixed Spice
Directions:
Beat the egg yolks with icing sugar until smooth (2-3 minutes). Stir in mixed spice until well combined.
In a separate mixing bowl, whip the cream. Fold in the egg yolk mixture.
Crumble 2 gingerbread cookies and throw them in the bowl. Mix again.
No churn option:
Pour the mixture in a plastic container, crumble the rest of the cookies and stir them in. Transfer in the freezer and let it set for several hours (for best results overnight). Take the ice cream out and mix to break any ice crystals. Do this at least 3-4 times every hour.
Ice cream machine:
Follow the instructions on your ice cream machine. After 30 - 40 minutes when the ice cream is harder but not too hard, turn the machine off. Transfer the ice cream in a plastic container. Add the rest of the cookies, crumbled. Stir them roughly in. Place in the freezer for a few hours.
Serve with some extra gingerbread cookies, if desired!
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