Cookie dough ice cream is delicious in its own right: here, we go with some Swedish gingerbread cookie dough to capture some of that Christmas spirit in our frozen dessert!
Ingredients
For the ice cream base:
300 ml (about 1¼ cups) cream
about 100 ml (about 2/5 cup) crème fraiche
100 ml (about 2/5 cup) milk
100 ml (about 2/5 cup) sugar
about 2 tablespoons inverted sugar (glucose- or corn syrup or equivalent)
pinch of salt
250 gram gingerbread cookie dough, added in small morsels
For the cookie dough:
150 ml (about 3/5 cup) sugar
600 ml (about 2½ cup) wheat flour
75 gram butter
50 ml (about ⅕ cup) cream
100 ml (about 2/5) light (or golden) syrup
½ tablespoon bicarbonate
1 tablespoon ground cinnamon
1 tablespoon ground ginger
½ tablespoon ground clove
2 tablespoons water
(optional: 1 egg)
Instructions
Make the ginger bread cookie dough:
Mix all dry ingredients in a bowl, add the liquid ones and work the dough until relatively firm and even.
Put it in the refrigerator to chill (it will be easier to work if cold).
Make the ice cream base:
In a bowl, whisk together all ingredients (except for the cookie dough). Make sure that all the sugar has dissolved and that the ice cream base is whisked nice and smooth.
Pour the ice cream base into the ice cream machine and churn according to instructions OR (in case you have no machine) still-freeze the ice cream base in your freezer (see the post on that for helpful advise).
Towards the end of the churning, when the ice cream has started to settle and firm up (but still remains soft), add - piece by piece - the gingerbread cookie dough.
Put the ice cream in a freezer-safe container, put on plastic film and a lid and store in the freezer: the ice cream will be even better if you let it firm up for at least a couple of hours in the freezer before enjoying it.
Notes
Worried about using "raw" wheat in your dough? Simply heat the wheat before using it! About 1½ minute in the micro-wave should kill any possible bacteria (as should leaving the wheat spread on a tray in the oven for about 5 minutes at about 175° C/350° F).
Recipe by ICE CREAM NATION at https://www.icecreamnation.org/2022/12/cookie-dough-ice-cream-swedish-christmas-style/