Yes, you did read correctly, this icecream has chunks of gingerbread cookie dough and a nice swirl of bourbon caramel through it. It is not great for the kids (obviously) as it has some alcohol in it but feel free to make the caramel without the bourbon which will make it more kid-friendly. You could even leave the caramel out.
I am currently having a bowl of this icecream and it is so good! It is creamy and gingerbready, all the things you want in a gingerbread icecream. You don't need any toppings at all because it is full of delicious things. I don't think there is anything more to say apart from give it a try.
Mmmmm! Yum!
Gingerbread cookie dough and bourbon caramel icecream
Ingredients
Caramel
170 g thickened cream
1 vanilla bean, split and scraped or 1 tsp vanilla bean paste or 1 tbsp vanilla extract
20 g unsalted butter
100 g sugar
pinch salt
1 tbsp -1/4 cup bourbon (optional)
Gingerbread (or use your favourite eggless gingerbread)
2.25 cups self raising flour
1.5 tsp ground ginger
1 tsp ground cinnamon
3/4 tsp ground clove
1.2 tsp ground nutmeg
90 g butter, chopped
110 g dark brown sugar (or 1 cup firmly packed)
90 g (1/2 cup) treacle
1/3 cup milk
Icecream base
1 cup milk
3/4 cup sugar
2 cups thickened cream
2 tsp vanilla extract or 1 tsp vanilla bean paste
Method
First you need to make your caramel as it will require time to cool before mixing it into your icecream. This caramel is also delicious on top of sourdough pancakes- yum! Taking the caramel to the foxy brown colour gives it a more bitter flavour, so if you are making this icecream for kids, don't take it as far when caramelising the sugar.
Caramel
1. Bring cream and vanilla bean (not the scrapings) to the boil. Turn off the heat and let steep for an hour or more. If you are short on time (this is what I did) you can add either vanilla bean paste or vanilla extract to your cream and bring to the boil.
2. Place sugar in a medium saucepan (it needs to be medium sized or your caramel may boil over the sides) and shake to make sure it is an even layer. Place over medium heat until the sugar melts and becomes a foxy brown colour.
Even coating of sugar on the bottom of the pan.
Sugar beginning to melt.
More melted.
Nearly all melted.
Foxy brown sugar.
3. Add 1/4 of the cream (be careful as it will boil and produce a large amount of steam) and swirl the pan until the boiling subsides. Add the rest of the cream and swirl until it is mixed through.
Adding the cream.
4. Stir the butter, vanilla bean scrapings (if using) and the salt through. Place in a bowl to cool.
Adding the butter and salt.
5. Once the caramel has cooled to room temperature, add your bourbon and stir to mix through. Start with one tablespoon and then continue to add more until it suits your taste. I used 1/4 cup but think this may have been a little too much.
Next make your gingerbread cookie dough. This recipe is just my favourite cookie dough from Women's weekly Bake but with the egg substituted for milk.
Gingerbread (I only ended up using half of the dough in my icecream as I thought it would be enough- you can use the rest for your Christmas baking)
1. Blend flour, butter and spices in your food processor until it resembles breadcrumbs.
All of the ingredients ready to be processed.
Looking like breadcrumbs.
2. Add brown sugar, treacle and milk and mix in the food processor until the dough comes into a ball.
Addition of sugar and treacle.
3. Remove from processor and squash flat on some clingwrap and place in the freezer for 15 mins.
Final dough.
Ready to go into the freezer.
Once all of your components are ready, get your icecream maker set up.
Icecream
1. Dissolve sugar in the cold milk with a whisk. I find it easiest to prepare this mixture in a jug as it is easier to pour into your icecream maker but if you don't have a jug, you can use a bowl that you have cooled prior to using.
Mixing in the sugar.
2. Add the thickened cream and vanilla and mix to combine.
Mixing in the cream and vanilla bean scrapings.
3. Gradually pour your mixture into the icecream maker and allow to mix for 20 minutes.
Pouring the mixture into the icecream maker.
4. Remove your gingerbread dough from the freezer, remove the plastic wrap and chop into small pieces (I only used half of the gingerbread dough in my icecream and it was plenty for me).
5. Add the gingerbread pieces to your icecream maker and allow to mix for a further 5-10 minutes.
6. Place half of your icecream into a container and spoon some of your caramel on top (be generous); swirl through with a fork. Place the other half of your icecream on top followed by another caramel swirl.
With a layer of caramel on top before swirling.
7. Place into the freezer to firm up. If you like soft serve style icecream, you can eat it right away, otherwise, I recommend waiting for 3-4 hours before serving.
8. Enjoy!
Gingerbread cookie dough and bourbon caramel icecream
Ingredients
Caramel
170 g thickened cream
1 vanilla bean, split and scraped or 1 tsp vanilla bean paste or 1 tbsp vanilla extract
20 g unsalted butter
100 g sugar
pinch salt
1 tbsp -1/4 cup bourbon (optional)
Gingerbread (or use your favourite eggless gingerbread)
2.25 cups self raising flour
1.5 tsp ground ginger
1 tsp ground cinnamon
3/4 tsp ground clove
1.2 tsp ground nutmeg
90 g butter, chopped
110 g dark brown sugar (or 1 cup firmly packed)
90 g (1/2 cup) treacle
1/3 cup milk
Icecream base
1 cup milk
3/4 cup sugar
2 cups thickened cream
2 tsp vanilla extract or 1 tsp vanilla bean paste
Method
First you need to make your caramel as it will require time to cool before mixing it into your icecream. This caramel is also delicious on top of sourdough pancakes- yum! Taking the caramel to the foxy brown colour gives it a more bitter flavour, so if you are making this icecream for kids, don't take it as far when caramelising the sugar.
Caramel
1. Bring cream and vanilla bean (not the scrapings) to the boil. Turn off the heat and let steep for an hour or more. If you are short on time (this is what I did) you can add either vanilla bean paste or vanilla extract to your cream and bring to the boil.
2. Place sugar in a medium saucepan (it needs to be medium sized or your caramel may boil over the sides) and shake to make sure it is an even layer. Place over medium heat until the sugar melts and becomes a foxy brown colour.
3. Add 1/4 of the cream (be careful as it will boil and produce a large amount of steam) and swirl the pan until the boiling subsides. Add the rest of the cream and swirl until it is mixed through.
4. Stir the butter, vanilla bean scrapings (if using) and the salt through. Place in a bowl to cool.
5. Once the caramel has cooled to room temperature, add your bourbon and stir to mix through. Start with one tablespoon and then continue to add more until it suits your taste. I used 1/4 cup but think this may have been a little too much.
Next make your gingerbread cookie dough. This recipe is just my favourite cookie dough from Women's weekly Bake but with the egg substituted for milk.
Gingerbread
1. Blend flour, butter and spices in your food processor until it resembles breadcrumbs.
2. Add brown sugar, treacle and milk and mix in the food processor until the dough comes into a ball.
3. Remove from processor and squash flat on some clingwrap and place in the freezer to firm up.
Once all of your components are ready, get your icecream maker set up.
Icecream
1. Dissolve sugar in the cold milk with a whisk. I find it easiest to prepare this mixture in a jug as it is easier to pour into your icecream maker but if you don't have a jug you can use, you can use a bowl that you have cooled prior to using.
2. Add the thickened cream and vanilla and mix to combine.
3. Gradually pour your mixture into the icecream maker and allow to mix for 20 minutes.
4. Remove your gingerbread dough from the freezer, remove the plastic wrap and chop into small pieces (I only used half of the gingerbread dough in my icecream and it was plenty for me).
5. Add the gingerbread pieces to your icecream maker and allow to mix for a further 5-10 minutes.
6. Place half of your icecream into a container and spoon some of your caramel on top (be generous); swirl through with a fork. Place the other half of your icecream on top followed by another caramel swirl.
7. Place into the freezer to firm up. If you like soft serve style icecream, you can eat it right away, otherwise, I recommend waiting for 3-4 hours before serving.
