Design company Robert Welch teamed up with From The Larder’s Georgina Hartley to create a gluten-free festive ice cream that captures the taste of Christmas. Mixed with a sprinkle of spices, fiery fresh ginger and a dollop of black treacle, it’s a winter pudding indulgence that can be prepped in just 15 minutes.
Ingredients
- 300ml single cream
- 8g peeled fresh ginger, grated
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 4 egg yolks, from medium sized eggs
- 1 tablespoon cornflour
- 100g dark muscovado sugar
- 1 tablespoon black treacle
- 300g double cream
Method
- Pour the single cream into a saucepan and whisk in the fresh ginger, ground ginger, cinnamon and cloves.
- Turn the heat on and bring to just below a boil.
- Turn off the heat and leave for a couple of hours to infuse then sieve the cream.
- Make a custard by beating the egg yolks, cornflour, sugar and treacle until smooth. Heat the single cream again until just under a boil.
- Pour the hot cream into the egg mixture, whisking continuously until all the cream has been added and the mixture has totally combined.
- Pour the custard back into the saucepan and heat gently, whisk until thickened but not so the custard is boiling.
- Remove from the heat, pour the custard into a bowl then cover and put in the fridge overnight to completely chill.
- The following day whip the double cream until it reaches soft peaks then stir into the gingerbread custard until everything has completely combined.
- Pour this thick custard into an ice cream machine and churn per the machine's instructions.
- You can eat the ice cream straight away from the ice cream machine but it's very soft serve. For a firmer texture pour into an airtight and freezer friendly container and freeze for 8 hours.
- Delicious served with an extra drizzle of black treacle.
Serve up with a Robert Welch Radford Ice Cream/Gelato Spoon (£5.75 each), the flattened spoon glides through ice cream, effortlessly. See more products at robertwelch.com and seasonal recipes at fromthelarder.co.uk
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