Recipes
Gingerbread ice cream sandwiches
Warming winter spices coupled with the added crunch of the biscuits takes these to the next level!
Warming winter spices coupled with the added crunch of the biscuits takes these to the next level!
(1 votes)
Cook: 25 Mins
Serves: 20
Price: 19p per serving
Nutritional Information
Each 58g serving contains
Energy
1092kj
261kcal
1092kj
261kcal
13%
Fat
19.1g
19.1g
Med
27%
27%
Saturates
11.0g
11.0g
Med
55%
55%
Sugars
15.1g
15.1g
High
17%
17%
Salt
0.17g
0.17g
Low
3%
3%
of your reference intake.
Typical energy values per 100g:
1883kj/450kcal
Typical energy values per 100g:
1883kj/450kcal
Ingredients
1tsp Extra Special Vanilla Extract
5 medium egg yolks
50g caster sugar
500ml double cream
50g golden caster sugar
3tbsp golden syrup
5tsp ground ginger
2tsp ground mixed spice
40 Chosen by you Malted Milk biscuits, to sandwich
Method
1
Put a glass bowl over a pan of gently simmering water, making sure it doesn’t touch the water. Add the yolks and caster sugar and beat until thickened. Add 5tbsp of the cream and the vanilla and beat in for 2 mins. Remove from the heat.
2
Beat the rest of the cream in a separate bowl until it forms soft peaks. Stir in the golden caster sugar, syrup, ginger and mixed spice. Fold into the egg and cream mixture. Transfer to a plastic container and freeze until almost set (3-4 hrs).
3
Remove the ice cream from the freezer, put in a food processor and blitz. Return to the container and freeze until completely set.
4
To serve, remove the ice cream from the freezer for 10 mins. Cut into 20 slices and sandwich each between 2 biscuits. Wrap with strips of baking paper and tie with string, if wished.