Pain d'épices (gingerbread) ice cream

45 min
Type of dish: Ice creams and sorbets
Temperature: Cold
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Sesame
Sesame
Soy
Soy
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Sterilised milk 0.094 l
Cream 38º 0.031 l
Four Spices 0.75 g
Honey 0.017 kg
Orange zest grater 0.5 g
Vanilla 0.125 ud
Egg yolk 2.0 ud
Sugar 0.017 kg
Ice cream stabiliser 3.75 g
Elaboration
  • Boil the cream, the milk, gingerbread, orange zest, vanilla and honey.
  • In a separate bowl, whisk the egg yolks together with the sugar and ice cream stabiliser.
  • Then strain the hot milk over the yolks, whisking continuously.
  • Heat between 82 ºC-85 ºC.
  • Chill the mixture thoroughly with a reverse bain-marie (water, ice and salt).
  • Churn the ice cream in an ice-cream maker.
Nutritional information (1 portion)
Fiber 0.01 g
Saturates 2.44 g
Monounsaturated fatty acids 1.77 g
Polyunsaturated fatty acids 0.48 g
Cholesterol 105.26 mg
Calcium 36.86 mg
Iron 0.59 mg
Zinc 0.36 mg
Vitamin A 91.66 ug
Vitamin C 0.47 g
Folic acid 13.02 ug
Salt (Sodium) 24.76 mg
Sugars 7.24 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.