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Christmas recipe: gingerbread ice cream

This gluten-free festive dessert captures the taste of Christmas

Gingerbread ice cream recipe by Robert Welch and From The Larder’s Georgina Hartley

Design company Robert Welch has teamed up with From The Larder’s Georgina Hartley to create a gluten-free festive ice cream that captures the taste of Christmas. Mixed with a sprinkle of spices, fiery fresh ginger and a dollop of black treacle, it’s a winter pudding indulgence that can be prepped in just 15 minutes. 

Ingredients
  • 300ml single cream 
  • 8g peeled fresh ginger, grated 
  • 1 teaspoon ground ginger 
  • 1 teaspoon ground cinnamon 
  • ¼ teaspoon ground cloves 
  • 4 egg yolks, from medium sized eggs 
  • 1 tablespoon cornflour 
  • 100g dark muscovado sugar 
  • 1 tablespoon black treacle 
  • 300g double cream
Method
  • Pour the single cream into a saucepan and whisk in the fresh ginger, ground ginger, cinnamon and cloves.
  • Turn the heat on and bring to just below a boil.
  • Turn off the heat and leave for a couple of hours to infuse then sieve the cream.
  • Make a custard by beating the egg yolks, cornflour, sugar and treacle until smooth. Heat the single cream again until just under a boil.
  • Pour the hot cream into the egg mixture, whisking continuously until all the cream has been added and the mixture has totally combined.
  • Pour the custard back into the saucepan and heat gently, whisk until thickened but not so the custard is boiling.
  • Remove from the heat, pour the custard into a bowl then cover and put in the fridge overnight to completely chill.
  • The following day whip the double cream until it reaches soft peaks then stir into the gingerbread custard until everything has completely combined.
  • Pour this thick custard into an ice cream machine and churn per the machine's instructions. 
  • You can eat the ice cream straight away from the ice cream machine but it's very soft serve. For a firmer texture pour into an airtight and freezer friendly container and freeze for 8 hours.
  • Delicious served with an extra drizzle of black treacle.
Gingerbread ice cream recipe by Robert Welch and From The Larder’s Georgina Hartley

Serve up with a Robert Welch Radford Ice Cream/Gelato Spoon (£5 per spoon) – the flattened spoon glides through ice cream, effortlessly. See more Christmas products at robertwelch.com and recipes at fromthelarder.co.uk 

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