Gingerbread Clemm White Choc

Gingerbread, Clementine & White Chocolate Ice Cream

INGREDIENTS

  • 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.

Fruit:

Strawberry

Raspberry

Blueberry

Blackberry

Sour Cherry

Orange

Lemon

Lime

Baked:

Waffle

Doughnut

METHOD

  • 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.

BENEFITS OF USING CHAUCER PRODUCTS

  • Long ambient shelf life makes storage convenient and easy
  • No artificial colours or additives
  • No fuss no mess
  • A totally authentic flavour
  • Less waste
  • No knives required
  • Retains shape
  • No additional water introduction into recipes
  • Inclusion texture doesn’t become overly hard
  • Baked pieces stay firm in ice cream

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