24 Nov 2013

Gigerbread Ice Cream

Christmas is near. Christmas decorations are, one by one, finding their places aroud the house. I bought some blue and white hyasinths and I hope that they flourish by the 6th of December (Independence Day in Finland). I decided to add some more christmaslike fragrance by making ice cream with gigerbread spices:

2 dl (3/4 cups) whole milk
2 tbsp dark syrup
2 tbsp dark cocoa powder
1 tsp cinnamon
1/2 tsp clove
1/2 tsp ginger
6 egg yolks
2 dl (3/4 cups) sugar
4 dl (1 2/3 cups) cream

In a pot combine milk, syrup, cocoa powder and spices. Constantly stirring, cook to simmer.

Let the mixture cool.

In a bowl combine egg yolks and sugar. Whisk them until the mixture is creamy and white. Add the warm milk with spices. Then return the mixture to the pot and cook gently, stirring, until temperature reaches 82 degrees celsius.

Cool the mixture in fridge and then put it in a freezer (or use your ice cream maker). After about 1-2 hours it is ready to be whisked. Whisk 1-2 minutes and return to the freezer. Repeat this after an hour and again until it is  frozen.

To make beautiful sundaes I baked some gigerbreads, too. I used a recipe I found in Kinuskikissa internet site. I used gingerbread moulds but also made some sticks of different shapes. I think they are funny and very suitable for sundaes. To add colour, I spooned some whipped cream on top of ice cream, then added a couple of cranberries. Merry (soon to be) Christmas!

Gingerbread "decorations".

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