Christmas dessert recipe: gingerbread ice cream

Gingerbread ice cream recipe by Robert Welch and From The Larder’s Georgina Hartley

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Ingredients
Method

published 8 December 2021

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

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.