Czech gingerbread cookies (or Pernik na Figurky) dates back to medieval times. By using a wide blend of many of the characteristic cookie spices we'll make ourselves a delicious Christmas ice cream!
Ingredients
400 ml (1¾ cups) cream
250 ml (1 cup) milk
50 ml (1/5 cup) sour cream
100 ml (1/2 cup) sugar
2 whole eggs
The spices:
3 teaspoons ground cinnamon
2 teaspoons ground ginger
1½ teaspoon ground allspice
1 teaspoon ground nutmeg
1 teaspoon ground cloves
2 teaspoon ground cardamom
1 teaspoon ground fennel
½ teaspoon baking soda
2 tablespoons honey (about 25-30 ml: liquid is fine)
1 teaspoon lemon zest
(optional) 1-2 tablespoons rhum
Instructions
Put all the ice cream base ingredients (cream, milk, sour cream, sugar, honey, eggs and - possibly also the rhum) in a saucepan. Mix well and add the spices, the lemon zest and the baking soda.
While whisking, bring the mix to about 77-82º C/170-179º F.
Take off the ice cream base from the stove, optionally add the rhum if not already added, and let cool down.
Let the base chill in the fridge for a few hours or over night.
Churn in your ice cream machine (or still-freeze using your kitchen freezer)!
Notes
If using, the rhum could either be added together with all the other ingredients in the beginning (in which case most of the alcohol will evaporate during the cooking), OR be added to the finished base. I leave the choice to you, dear reader!
Recipe by ICE CREAM NATION at https://www.icecreamnation.org/2021/12/gingerbread-ice-cream-czech-style/