Gingerbread, Clementine & White Chocolate Ice Cream
- Makes 1 litre (2 Pints)
- 250g (8.81oz) Single Cream
- 250g (8.81oz) Whole Milk
- 0.5g (0.017oz) Ground Cloves
- 4g (0.14oz) Bicarbonate of Soda
- 1g (0.035oz) Chaucer Clementine 9×12, 7×10 – Additional quantity used later in recipe (see below)
- 5g (0.17oz) Cinnamon Stick
- 6g (0.21oz) Grated Fresh Ginger
- 100g (3.52oz) Golden Syrup
- 100g (3.52oz) Golden Caster Sugar
- 80g (2.82oz) Egg Yolks
- 1g (0.03oz) Guar Gum
- 40g (1.41oz) Chaucer Baked Gingerbread 10x10x10
- 10g (0.35oz) Chaucer Clementine 9×12, 7×10
- 10g (0.35oz) White Chocolate Chips
Other ingredients suggestions
Why not try replacing Gingerbread & Clementine for Raspberry, Blueberry & Strawberry for a traditional mixed berry twist.
If using a manual ice cream maker, pre-freeze bowl for 12 hours.
In a medium pan heat the single cream, milk, cloves, bicarbonate of soda, clementine, cinnamon, ginger and golden syrup.
Bring to an almost boil and simmer for 5 minutes.
Remove from heat and leave to cool and steep for 30 minutes.
Place the egg yolks in a large bowl and set on a damp towel to stabilise.
Add sugar whisking to combine. Reheat or cool milk mixture to a bare scald, then whisking constantly with one hand, pour the hot dairy very slowly into the yolks until they have been completely combined.
Then, pour the milk and egg mixture back into the saucepan and set over a medium/low heat.
Cook, stirring constantly with a heat proof rubber spatula, scraping the sides and bottom of the pan, until the custard just begins to form a thickened film on the bottom of the pan (tilt pan to see this), or reaches 78oC (172.4F) on an instant read thermometer.
This will take approximately 5 to 10 minutes. Remove from the heat and pass through a sieve (sieving off remaining pieces of spices). Cool as quickly as possible.
Measure the Guar Gum into a bowl and very gradually whisk in the custard mixture. Be careful to keep the mixture smooth.
If using a fully automatic ice cream maker then add to machine immediately and churn for 30-45 minutes or until thick, then place in the freezer until ice cream consistency is thick enough to support inclusions without sinking/rising through mixture.
If using a manual ice cream maker chill this mixture in the fridge for at least 4 hours or preferably overnight before churning. Once churned, place in the freezer until ice cream consistency is thick enough to support inclusions without sinking/rising through mixture.
Once the ice cream is of the correct consistency add gingerbread, remaining clementine and white chocolate chips and stir though gently to disperse these inclusions.
Put the ice cream back into the freezer immediately to fully harden.