Gingerbread ice cream (made without cookies)
 
Ingredients
  • 400 ml (1.7 cups) cream
  • 400 ml (1.7 cups) milk
  • 1½ teaspoon ground cinnamon
  • ⅔ teaspoon ground clove
  • ⅔ teaspoon ground cardamom
  • ⅓ teaspoon ground (dried) ginger
  • 1½ tablespoons dark syrup
  • 2 egg yolks
  • 2 eggs
  • 150 ml (0.6 cup) sugar
Instructions
  1. If you follow the "no tempering of eggs-required" philosophy, simply put all ingredients together in a saucepan, blend thoroughly and then - while stirring constantly with a spatula, bring the mixture up to about 82-85 degrees Celsius (179-185 º F). Some would settle already for a temperature in the region of 77-82 degrees (170 -179 º F), something which mainly depends on how thoroughly you want to pasteurise your ice cream base). If you do not have a thermometer, the rule of thumb according to the "Spoon-test". Now jump forward to instruction number 6 below!
  2. The following next steps are for those who prefer the traditional method (used in the original recipe): Put together and warm all ingredients except for the sugar and the eggs and egg-yolks, in a saucepan. Bring close to a boil (without letting it boil) and set aside to cool down a little.
  3. In a separate bowl, whisk together the sugar, the eggs and the egg yolks.
  4. Little by little, and while constantly whisking, carefully begin to add the warm dairy/spice mixture to the sugar/eggs mix.
  5. When all is mixed together, return the ice cream base to the sauce pan. On low-medium heat, and while constantly stirring with a spatula, bring the mixture up to about 82-85 degrees Celsius (179-185 º F). Some would settle already for a temperature in the region of 77-82 degrees(170 -179 º F), something which mainly depends on how thoroughly you want to pasteurise your ice cream base). If you do not have a thermometer, the rule of thumb according to the "Spoon-test" will be when you can trace a line on the back of the spoon that stays.
  6. Cool down the ice cream base as quickly as possible. When cool, put the base in the refrigerator to chill, preferably over night and at least for a few hours.
  7. When thoroughly chilled, pour the ice cream base into your ice cream machine and churn according to its instructions.
  8. When churned, put the ice cream in a freezer-proof container, cover with plastic film, put on a lid and set to freeze in your freezer (unless you want to eat the ice cream immediately;-)
Notes
The original recipe, from which the present one is (very slightly) adapted, allegedly comes from the long-standing entertainment establishment and restaurant "Tyrol" in Stockholm.
Recipe by ICE CREAM NATION at https://www.icecreamnation.org/2011/12/no-cookie-gingerbread-ice-cream/