Gingerbread Cookie Custard Ice Cream
Inspired by techniques from Serious Eats.
Our classic custard, made with brown sugar and crushed gingerbread biscuits cooked into the base and strained out, then a pinch of black pepper and biscuit pieces folded through. Like a frozen gingerbread biscuit.
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Method
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Equipment
- ice-cream maker
- medium heavy saucepan
- heatproof bowl
- whisk
- silicone spatula
- probe thermometer
- fine sieve
- large bowl of iced water
- freezer container with lid
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 362 kcal |
| Protein | 5.9 g |
| Carbohydrate | 41.8 g |
| of which sugars | 28.4 g |
| of which free sugars | 25.3 g |
| Fat | 19.3 g |
| of which saturates | 10.2 g |
| Fibre | 0.6 g |
| Salt | 0.63 g |
Protein per 100 kcal
1.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Custard
- 140 g light or dark brown sugar
- 6 large egg yolks
- 1.5 g fine sea salt or table salt about ¼ tsp
- 180 g gingernut or gingerbread biscuits, finely crushed
- 260 ml double cream
- 320 ml whole milk
- 1 tsp vanilla
- 1 pinch freshly ground black pepper
Finish
- 40 g gingernut biscuits, roughly broken
- 1
Combine. Whisk the brown sugar, yolks and salt in the saucepan, then whisk in the crushed biscuits, cream and milk.
- 2
Cook. Warm over medium-low heat for a few minutes, then increase to medium and stir, scraping the base and corners, until it is steaming and 77-80 °C, about 10 min. The crumbs thicken it early, so trust the thermometer.
- 3
Flavour and strain. Stir in the vanilla and black pepper, then sieve into a bowl, pressing gently on the crumbs to release the custard trapped inside.
- 4
Chill. Cool over the iced water, stirring occasionally, then refrigerate for at least 4 h.
- 5
Churn and layer. Chill a container while the ice cream churns, then layer the ice cream with the broken biscuits.
- 6
Freeze. Cover and freeze for about 4 h until firm.
Storage
Freeze, covered, for up to 2 weeks. The biscuit pieces soften slowly over time.
