Gingerbread Ice Cream

This gingerbread ice cream uses ready made custard as a base which makes homemade ice cream a quick and easy dessert. All you need is an ice cream maker and a few minutes to mix up the ingredients.

Course Dessert

Cuisine International

Prep Time 5

Churning time 20

Total Time 25

Servings

Calories 297kcal

Author Corina Blum

Equipment

Ice cream Maker

Ingredients

200 ml custard
45 ml gingerbread syrup
¼ teaspoon ground ginger
30 g gingerbread biscuits crushed

Instructions

Mix the custard, syrup and ground ginger together in a jug
Turn the ice cream maker on and then pour in the custard.
Let it churn for about 20 minutes.
If you want, pour in some of the crushed ginger biscuits a couple of minutes before switching off the ice cream maker.
Eat it straightaway as soft scoop or put in a freezer-proof container for about 2 hours to firm up a bit more.
If you haven't added the crushed ginger biscuits to the ice cream, sprinkle some on top when serving instead.

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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