Easy Gingerbread Ice Cream

    8 hours 30 minutes

    For this recipe it's best to use small hard gingerbread biscuits, which you can crush in a food processor or in a plastic bag with a rolling pin.

    3 people made this

    Serves: 6 

    • 60g fresh ginger, peeled and grated
    • 475ml cream
    • 2 egg yolks
    • 100g sugar
    • pinch salt
    • 1 cup (250ml) milk
    • 1 cup finely crumbled gingerbread biscuits

    Preparation:30min  ›  Extra time:8hours chilling  ›  Ready in:8hours30min 

    1. Heat the ginger with the cream in a small saucepan. Once the cream starts to come to a boil remove from the heat and let stand 5 minutes. Strain through a sieve.
    2. Beat the yolks with the sugar and salt until smooth. Pour in the cream in a thin stream, whisking constantly. Allow to cool and place in the fridge overnight.
    3. The next day, add the cold milk and mix well. Freeze in the ice cream maker according to the manufacturer's instructions. Add the gingerbread crumbs when the ice cream has begun to thicken. Freeze.

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    Made this for christmas day! I did change recipe using lactose free cream and gluten free gingernut biscuits for my family who can't have milk/gluten but it turned out perfect! Just the right about of ginger and tasted like a ginger bread house! 10/10 will make again.  -  26 Dec 2015