Ginger Bread Ice Cream

Kevin Kindland

Kevin Kindland

1st February 2014

Ginger Bread Ice Cream

Ginger Bread Ice Cream using MSK


  • 2tsp Gingerbread Flavour (Heat Stable)
  • 1tsp Ground ginger
  • 500g Whole Milk
  • 500g Double Cream
  • 180g Egg Yolks
  • 180g Sugar
  • 50g Ice Cream Stabiliser


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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