Gingerbread ice cream
A quickly made Philadelphia-style ice cream flavoured with bountiful amounts of (crushed) gingerbread cookies - Scandinavian Christmas galore, in other words:)
  • 350 ml (about 1.5 cups) cream
  • about 75 ml (about 5 tablespoons) yoghurt
  • 200 ml (0.8 cup) milk
  • 100 ml (0.4 cup) sugar
  • about 3 tablespoons (inverted sugar (Agave nectar, honey, corn syrup or equivalent)
  • 250 ml (about 1 cup) gingerbread cookies, finely crushed
  • pinch of salt
  • (optional) 1 egg yolk
  1. In a bowl, whisk together all ingredients except for the crushed gingerbread cookies (keep those on the side in a separate bowl for later use). Make sure that all the sugar has dissolved and that the ice cream base is whisked nice and smooth.
  2. 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).
  3. Towards the end of the churning, when the ice cream has started to settle and firm up (but still remains soft), add the crushed ginger bread cookie-crumbles.
  4. Put the ice cream in a freezer-safe container, put on plastic film and a lid and store in the freezer.
The (optional) egg yolk will provide added consistency to the ice cream, but may not be necessary - particularly if the ice cream is likely to be consumed relatively soon after the preparation (when the amounts of cream and the inverted sugar should provide sufficient means on their own to secure the consistency).