Desserts
Gingerbread Ice Cream
Recipe by Ninja Kitchen
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- 3 large egg yolks
- 100g honey
- 2 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/2 tsp ground ginger
- 120ml whipping cream (32% fat)
- 270ml milk
- 3 cloves
- 1 star anise
Utensils
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Step 1
Whisk egg yolks in a medium saucepan with honey and ground spices until well combined. While whisking, pour in the cream, then the milk. Add the cloves and star anise.
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Step 2
Place saucepan over medium heat, stirring continuously, and cook until the mixture coats the back of a spoon and is the consistency of double cream, or until the temperature reaches 74–79°C on an instant-read thermometer.
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Step 3
Remove from heat and pour ice cream base through sieve into the tub. Discard spices left in sieve. Place tub in an ice bath.
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Step 4
Once cool, place storage lid on tub and freeze for 24 hours.
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Step 5
Remove tub from freezer and remove lid from tub. Place tub in outer bowl, install paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
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Step 6
Select ICE CREAM.
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Step 7
Once processing is complete, remove ice cream from tub and serve immediately.
