Family friendly Dessert

Gingerbread ice cream

Name: Gingerbread ice cream
Prep time: 60 min
Cook time: 10 min
Total time: 70 min
Yield: 6
Ingredients: 1 1/2 cups (375ml) milk; 1 1/2 cups (375ml) pure (thin) cream; 6 egg yolks; 1/2 frmly packed cup (125g) light brown sugar; 1/4 cup (90g) golden syrup; 1 tsp ground ginger; 2 tsp ground cinnamon; 1/2 tsp ground cloves; 1/2 tsp ground nutmeg; 1 tsp vanilla extract

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Gingerbread ice cream? That's a yes from us!

1 1/2 cups (375ml) milk
1 1/2 cups (375ml) pure (thin) cream
6 egg yolks
1/2 frmly packed cup (125g) light brown sugar
1/4 cup (90g) golden syrup
1 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1 tsp vanilla extract

Method

1.

Heat milk and cream in a saucepan over medium-low heat until just starting to bubble around the edge. Whisk egg yolks, sugar, golden syup, spices and vanilla in a bowl until well combined. Pour milk mixture over egg mixture, gently whisking to combine. Return mixture to a clean pan over medium-low heat and cook, stirring, for 4-5 minutes until thick enough to coat the back of a spoon. Transfer to a bowl placed over ice and stir occasionally until cooled completely.
2.

Transfer to an ice cream machine and churn according to manufacturer’s instructions. (Alternatively, pour into a shallow container and freeze for 2 hours or until frozen at edges. Remove from freezer and beat with electric beaters until smooth. Return to container and refreeze. Repeat 2-3 times.) Transfer to a container and freeze for 4 hours or until firm.