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 9x12, 7x10 – 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 9x12, 7x10
- 10g (0.35oz) White Chocolate Chips
OTHER INGREDIENT SUGGESTIONS
Why not try replacing Gingerbread & Clementine for Raspberry, Blueberry & Strawberry for a traditional mixed berry twist.
- 1 If using a manual ice cream maker, pre-freeze bowl for 12 hours.
- 2 In a medium pan heat the single cream, milk, cloves, bicarbonate of soda, clementine, cinnamon, ginger and golden syrup.
- 3 Bring to an almost boil and simmer for 5 minutes.
- 4 Remove from heat and leave to cool and steep for 30 minutes.
- 5 Place the egg yolks in a large bowl and set on a damp towel to stabilise.
- 6 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.
- 7 Then, pour the milk and egg mixture back into the saucepan and set over a medium/low heat.
- 8 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.
- 9 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.
- 10 Measure the Guar Gum into a bowl and very gradually whisk in the custard mixture. Be careful to keep the mixture smooth.
- 11 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.
- 12 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.
- 13 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.
- 14 Put the ice cream back into the freezer immediately to fully harden.