Gingerbread ice cream
  • 350 ml (about 1.5 cups) cream
  • 50 ml (about 4 tablespoons) yoghurt
  • 200 ml (0.8 cup) milk
  • 150 (0.6 cup) sugar
  • 2 eggs
  • 250 ml (about 1 cup) gingerbread cookies, finely crushed
  1. In a bowl, whisk together the eggs and the sugar.
  2. Add the cream, the yoghurt and the milk.
  3. Blend well, pour the ice cream base into the ice cream machine and churn according to instructions.
  4. Towards the end of the churning, when the ice cream has firmed up but still is soft, add the crushed ginger bread cookies.
  5. Put the ice cream in a freezer-container, cover with plastic wrap, put on the lid, and freeze.
The usual advise concerning raw eggs apply - avoid serving ice cream with raw eggs to pregnant women, toddlers and frail elderly. If you are concerned about using raw eggs (and do not have the opportunity to use pasteurised fresh ones, which sometimes can be found depending on where you live), the eggs could be omitted - particularly if the ice cream is to be eaten immediately, or at least very soon after churning, the recipe should still work out quite nicely.