Gingerbread ice cream (a Christmas favourite)

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5 Responses

  1. Katerina says:

    Nice one. I just “invented” my own gingerbread – based on czech traditional christmas gingerbread cookies called perníčky. It must have honey and spices – I infused milk with star anise, cinnemon, anise, fennel seeds, cloves, ginger and allspice..Pepparkakor eller gingerbread seems to be common european tradition.

  2. Anders says:

    Katerina, You are totally right: there are plenty of European gingerbreads and the base spices apparently tend to be pretty much the same, despite regional variations.

    I must say that your gingerbread sounds really interesting – I’d love to try a bite:) Swedish gingerbread (at least these days)rarely contain spices such as fennel seed, anise or allspice, which I guess add extra dimensions to the overall flavour.

    By the way, on the subject of gingerbread traditions and spices, I just read a book about a modern baker who had re-created a gingerbread recipe from the 15th century … apparently, no-one who tested the cookies could stomach more than just one bite – the cookies just contained way too much spices!

    • Katerina says:

      And funny thing is that nowday gingerbread does not contain any pepper..Considering word pepparkakor or pernik in czech come from pepper. I do not mix cookies into ice cream often, I must change that! All your icecreams just look so yummy.

  3. Andrea says:

    How many portions does your recipe make?

    • Anders says:

      Dear Andrea,
      That really depends on the size of your portions, but most recipes on the site are (unless stated otherwise, or if I have missed something) destined to produce between about 0.8-1 litre (1.7-2.1 pints) of ice cream.

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