Gingerbread Ice Cream

  • Gingerbread Ice Cream
Ranked: 212th

Rated 4.71 out of 5 based on 17 votes

Ingredients

  • 1 cup full cream milk
  • 3/4 cups white sugar
  • 1 pinch salt
  • 2 Tbls treacle
  • 2 Tbls glucose syrup
  • 1 tspn cinnamon
  • 1 tspn ground nutmeg
  • 1 tspn ground ginger
  • 600 ml double cream
  • 1 Tbls vanilla extract

Method

Combine milk, sugar and salt in a bowl and mix with an electric mixer on low speed until the sugar dissolves.

Add the treacle, glucose syrup and spices and mix for a few more minutes.

Add the cream and vanilla extract and mix for another couple of minutes.

Refrigerate for 1-2 hours then transfer the mix to your ice cream machine and follow the manufacturers directions.

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  • That looks evil and delicious!

    Reply

    by Katherine Guest on 15/10/2012, 17:53
    Katherine Guest
  • Delicious ice cream, I was fortunate enough to taste it!

    Reply

    by Margaret Kaos on 15/10/2012, 21:54
    Margaret Kaos
  • Must give this a go….. is corn syrup readily available, I have had trouble finding it? Do you recommend a substitute?

    Reply

    by Stuart Talman on 24/10/2012, 10:04
    Stuart Talman
    • You could try golden syrup or honey, but I’m not sure what that would do to the flavour. Most supermarkets sell corn (glucose) syrup. It’s in the cake supply aisle near the chocolate and sprinkles.

      Reply

      by Sarah Lawson on 24/10/2012, 11:26
      Sarah Lawson
  • Wow, this looks amazing!

    Reply

    by Cameron Bryant on 02/11/2012, 11:09
    Cameron Bryant
  • That looks delicious!

    Reply

    by Megan OBrien on 04/11/2012, 20:00
    Megan OBrien
  • I don’t have an ice cream machine!………
    no problem: I mixed the milk sugar and salt untill sugar dissolved completely, added the treacle syrup and spices and deepfroze it in the icecube tray.
    next step: I whipped the cream with vanilly slightly foamy, crushed the milk ice cubes and mixed that firmly with the cream with a hand mixer.
    Surely not that smooth as from an ice cream machine, but the taste was great

    Reply

    by Hannu Verasdonck on 05/11/2012, 03:17
    Hannu Verasdonck
  • I tried this, I liked it and continue to like it :o )

    Reply

    by Wonder Llama on 15/11/2012, 13:48
    Wonder Llama
  • oh dear! I just got an icecream maker! not a fan of glucose syrup, but have some gorgeous raw first press sugar (it has a name but grr cant remember) and I might have to ad lib a little .. oh this could be very nice indeed

    Reply

    by Helen Minns on 19/11/2012, 15:11
    Helen Minns
    • To be honest you could probably skip the corn syrup. It just keeps the ice cream a bit creamier since this is a Philadelphia style ice cream base. I’m not personally a fan of custard based ice creams.

      Reply

      by Sarah Lawson on 19/11/2012, 20:29
      Sarah Lawson
      • great to know! I am very excited about this flavour combo … look forward to rating it next week when it fills my tum

        Reply

        by Helen Minns on 19/11/2012, 22:12
        Helen Minns
  • I am salivating!

    Reply

    by Helen Burg on 20/11/2012, 20:35
    Helen Burg
  • Beautiful for Christmas day!

    Reply

    by Phoodie Tweets on 21/11/2012, 08:35
    Phoodie Tweets
    • ha yes! all those traditional flavours in a cool treat! I can’t get this one out of my head …. I am so gunna do it, but my head also has a few twists and tweaks going on …. should be interesting

      Reply

      by Helen Minns on 21/11/2012, 09:16
      Helen Minns
    • Thanks. Came about last Christmas when I couldn’t decide whether to make ice cream or gingerbread :)

      Reply

      by Sarah Lawson on 21/11/2012, 09:18
      Sarah Lawson
      • it’s a shame we are gluten free cause my head keeps throwing in a ginger crisp … ha ha this is going to be fun .. thank you so much!

        Reply

        by Helen Minns on 21/11/2012, 09:36
        Helen Minns
  • Great recipe! :)

    Reply

    by Sarah Lewis on 29/12/2012, 19:29
    Sarah Lewis