Gingerbread ice-cream

Gingerbread ice-cream

PS Desserts
2 litres
Mark Roper


Quantity Ingredient
1 litre milk
500ml thickened cream
1 vanilla bean, halved and seeds scraped
1 cinnamon stick
25g caster sugar
150g honey
300g egg yolk, (about 15)
250g Gingerbread


  1. Making the crème anglaise

    Combine the milk, cream, vanilla bean and seeds and cinnamon in a saucepan and bring to a simmer.
  2. In a large bowl, whisk the sugar and honey into the egg yolk.
  3. Pour the hot milk mixture into the egg yolk mixture, whisking constantly.
  4. Pour the mixture back into the pan and place over medium heat. Stir constantly with a wooden spoon using a figure-eight movement until the mixture coats the back of the spoon or reaches 80ºC.
  5. Remove from the heat and allow the anglaise to infuse for 15 minutes.
  6. Crumble the gingerbread into a large bowl, then strain the anglaise over the gingerbread.
  7. After several minutes or once the gingerbread has softened, use a stick blender to blitz the mixture until smooth.
  8. Chill the mixture until ready to churn.
  9. Churning the ice-cream

    Churn the mixture in an ice-cream machine according to the manufacturer’s instructions. If not serving immediately, store in the freezer. Makes 2 litres.


  • Egg yolks “burn” if left in contact with sugar. The burning causes little nodules that are impossible to get rid of and will spoil the result, so don’t be tempted to add the sugar to the yolk until the milk mixture is hot and ready to go. And make sure you whisk them together immediately.

    You can refrigerate the crème anglaise at this stage for up to 3–4 days and churn when you’re ready.

    Always churn ice-cream no more than several hours before you’re ready to serve, if possible. If it becomes too firm, place in the fridge to soften a little just before serving.

    Take care not to over-churn the ice-cream or it will become buttery and spoil the texture.
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