Scoop Kitchen
Gingerbread
Warm ginger, cinnamon and molasses in a creamy base, with crunchy gingersnap pieces folded through. Christmas in a scoop.
- Hands-on
- 10 min
- Freeze
- 24 h
- Program
- Ice Cream
- Makes
- 4 servings6 servings
Ingredients
11 ingredientsTap an ingredient when it is in the bowl
450 of 473 ml675 of 709 ml
In the tubpintScale reads
Put the empty tubpint (or your pan) on the kitchen scale and press zero. Add each ingredient until the scale shows the number on the right.
Mix-ins
Mix-ins go in after the first spin, so they are not in the tubpint drawing.
Mix everything in one big bowl, then divide it evenly between 2 tubspints.
Steps
- Microwave 15 g full-fat cream cheese1 tbsp full-fat cream cheese1 tbsp cream cheese25 g full-fat cream cheese1½ tbsp full-fat cream cheese1½ tbsp cream cheese in a large bowl for 10 seconds to soften it.
- Add 50 g light brown soft sugar55 ml light brown soft sugar3½ tbsp light brown sugar75 g light brown soft sugar80 ml light brown soft sugar⅓ cup light brown sugar, 1 tbsp black treacle or dark syrup1 tbsp black treacle or dark syrup1 tbsp molasses1½ tbsp black treacle or dark syrup1½ tbsp black treacle or dark syrup1½ tbsp molasses, 1 tsp ground ginger1 tsp ground ginger1 tsp ground ginger1½ tsp ground ginger1½ tsp ground ginger1½ tsp ground ginger, 1 tsp ground cinnamon1 tsp ground cinnamon1 tsp ground cinnamon1½ tsp ground cinnamon1½ tsp ground cinnamon1½ tsp ground cinnamon, ¼ tsp ground cloves¼ tsp ground cloves¼ tsp ground cloves¼ tsp ground cloves¼ tsp ground cloves¼ tsp ground cloves, 1 tsp vanilla extract or paste1 tsp vanilla extract or paste1 tsp vanilla extract1½ tsp vanilla extract or paste1½ tsp vanilla extract or paste1½ tsp vanilla extract and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt. Whisk for about 1 minute, until smooth.
- Slowly whisk in 160 ml whipping cream160 ml whipping cream⅔ cup heavy cream240 ml whipping cream240 ml whipping cream1 cup heavy cream and 220 ml whole milk220 ml whole milk¾ cup + 3 tbsp whole milk330 ml whole milk330 ml whole milk1⅓ cups whole milk until the sugar has dissolved.
- Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
- Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Ice Cream.
- If it looks crumbly or powdery, add 15 ml whole milk1 tbsp whole milk1 tbsp whole milk25 ml whole milk1½ tbsp whole milk1½ tbsp whole milk and run Re-spin.
- With a spoon, dig a hole about 4 cm1½ in wide down to the bottom of the tubpint. Add 40 g thin gingerbread biscuits95 ml thin gingerbread biscuits⅓ cup + 1 tbsp gingersnap cookies60 g thin gingerbread biscuits140 ml thin gingerbread biscuits½ cup + 2 tbsp gingersnap cookies, then run Mix-in.
To serve: Stand a whole gingersnap in each scoop.
Tips
- No molasses? Use dark syrup or black treacle, or an extra spoon of brown sugar.
- Freeze the broken gingersnaps for 15 minutes before the Mix-in so they stay crunchy.
- For a stronger kick, add a little finely grated fresh ginger to the base.
Texture not right? Find the fix in Texture help.
Why it works
Molasses and brown sugar bring deep flavour and extra invert sugar, which keeps the tubpint soft. Cream cheese gives body so the spices taste rounder.
Nutrition
Per serving (¼ of a 473 ml16 oz tubpint), estimatedWhole tubpint: 1172 kcal, 15 g protein1758 kcal, 23 g protein (709 ml24 oz). Contains: Milk, Gluten.
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