- 2tsp Gingerbread Flavour (Heat Stable)
- 1tsp Ground ginger
- 500g Whole Milk
- 500g Double Cream
- 180g Egg Yolks
- 180g Sugar
- 50g Ice Cream Stabiliser
Ginger Bread Ice Cream
Ingredients
Method
Use the built in scales and weigh all the ingredients directly into the thermomix bowl. Set the timer for 10 minutes at 80°C, speed 4 pass
Cool the mixture over an ice bath.
When completely cold, transfer the mixture to a covered container and mature in the fridge for 8-24 hours. Pass the mixture through a fine sieve, then churn in an ice-cream machine until it reaches -5°C/23°F. Transfer to a container, press clingfilm or greaseproof over the surface, then seal with a lid and store in the freezer until needed.
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