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Gingerbread Ice cream

(0)
2 Hrs 40 Min
 
portions
25 %

Carbs

13 %

Fats

4 %

Proteins

per 100 g Total Recipe
Gross weight 100 g 786 g
Energy 914 kJ / 219 kcal 7177 kJ / 1717 kcal
Sat. fat 8 g 60 g
Unsat. fat 4 g 27 g
Fibre 1 g 3 g
Salt 129 mg 1014 mg
Units:
 
  • 291 ml
    Fresh whole milk
  • 395 ml
    Double cream
  • 125 g
    Sugar
  • 80 g
    Egg, yolk
  • 1 g
    Cinnamon
  • 80 g
    Pepernoten (Traditional Dutch mini spice biscuits)
  • 786 g
    Total recipe weight

Equipment

1 x Ice cream machine , 1 x Sauce pans , 1 x Spatulas , 1 x Mixers
Method

Preparation time

30 Min

Cooking time

10 Min

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1

Depending on the ice machine you need to freeze the mixing bowl in advance ( between 10 - 24 hours )

Place the cream and milk in the sauce pan. Place on medium heat and slowly bring to a boil.

2

Meanwhile separate the egg yolk into a bowl and looselybeat the sugar and cinamon through the yolk.

When the cream reaches boiling point turn the heat down and add about 1/4 of the cream to the egg yolk while mixing thoroughly. Then add the yolk mixture back into the pan.

3

Place the pan back on a low heat and keep stirring well; careful, not to boil the sauce. After 2 - 4 minutes when the cream starts to thicken, remove the sauce pan from the heat and chill in the freezer until completely cooled down.

4

Crumble the gingerbread (pepernoten) into sizable crumbs, but be careful not to turn them into powder.

5

Now mix / freeze in the ice machine around 30 minutes until almost ice cream consitancy. Spoon the crushed gingerbread (pepernoten) through the ice cream. Scoop the ice cream into a freezer container and alow to freeze for a further 1 - 2 hours before serving.

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