Gingerbread Ice Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 ml milk
- 400 ml cream
- 5 egg yolks
- 3 tablespoon sugar
- 2 tablespoon honey
- 1 teaspoon cinnamon
- 1 teaspoon gingerbread spice
- 1 orange (s), the grated peel
- 1 vanilla pod (s)
Print Recipe
Pin Recipe Instructions
- Slit open the vanilla pod lengthways and scrape out the pulp. Beat the vanilla pulp with the sugar and the egg yolks until white.
- Bring the milk with the scraped-out vanilla pod and the orange peel to the boil, let it steep for about 15 minutes and drain through a sieve. Add half of the cream, honey, cinnamon and gingerbread spice, mix well and bring to the boil again.
- Add the hot milk and cream mixture to the whipped egg yolks while stirring. Heat the mixture in a water bath or directly on the stove while stirring and peel off to the rose.
- Let the mixture cool down. Beat the rest of the cream and pull it into the cooled mass.
- Pour the ice cream mixture into the ice cream maker and let it freeze.
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