Gingerbread ice cream à la filled gingerbread hearts

Name: Gingerbread ice cream à la filled gingerbread hearts
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 1000 g

Gingerbread ice cream à la filled gingerbread hearts – a creamy treat

Christmas ice cream? Advent is a time of anticipation, enjoyment and cozy winter evenings. What could be better than a delicious gingerbread ice cream that captures the taste of filled gingerbread hearts? This recipe combines the spicy note of gingerbread with a wonderfully creamy ice cream base - a dessert that pampers all the senses.

Why gingerbread ice cream?

Gingerbread is one of the classics of the Christmas season. With their unmistakable taste of cinnamon, cloves, cardamom and nutmeg, they are a real feast for the palate. But why not try something new? Our gingerbread ice cream à la filled gingerbread hearts brings variety to the table and surprises with a harmonious combination of ice cream and pastries. Tip: If you fancy more wintery ice cream flavors, check out our other Christmas recipes such as: cinnamon star ice cream, Speculoos ice cream or Gingerbread ice cream with tipsy apricots

The taste of the ingredients

Besides Eis Perfecto Ingredients The other ingredients for this ice cream also ensure an intense aroma that perfectly reflects the Advent season. The filled gingerbread hearts bring a spicy sweetness and a soft texture that is particularly evident in the creamy ice cream base. The gingerbread spice gives the ice cream its characteristic scent, while cream and milk provide the necessary creaminess. Each component contributes to making the dessert an incomparable pleasure.

Serve and enjoy

The finished gingerbread ice cream à la filled gingerbread hearts goes perfectly with:

Mulled wine or punch
roasted almonds
fruit sauces, such as orange or raspberry sauce

Decorate the dessert with a pinch of cinnamon or a small gingerbread heart to complete the look perfectly.

Tips for Variations

If you don’t like filled gingerbread hearts, try:

chocolate gingerbread for a more chocolaty note.
Gluten-free gingerbreadto make the ice cream suitable for everyone.
Candied orange pieces as an additional taste opening.

Conclusion

Gingerbread ice cream à la filled gingerbread hearts is a wonderful way to capture the festive spirit of Advent. The combination of creamy texture and spicy gingerbread flavor makes this dessert a highlight for every Christmas party. Try it and let yourself be enchanted! Oh, and I have to say one more thing: I enjoy the ice cream all year round, not just at Christmas.

I look forward to your feedback and your pictures of the ice cream 🙂 … If you liked my video, I would be very happy if you gave me a thumbs up under the video. Take a look at my YouTube Channel over, you are welcome to subscribe to it 😉

Print recipe

Ingredients

610 g whole milk 3,5%
110 g cream 30%
75 g Eis-Perfecto
65 g Perfecto-Plus for ice cream
15 g Bindemittel-Perfecto
75 g filled gingerbread hearts
50 g sugar
1,5 g gingerbread spice (1 line teaspoon) if you like, you can take more
pinch of salt
Ingredients that are later added to the ice cream:
100 g filled gingerbread hearts cut into 1/6 pieces
100 g pickled dried apricots 50 g dark chocolate couverture in slivers or chopped. I recommend splitters, they have a great one

Preparation

Preparation of ice cream:
Step 1:
Mix all dry ingredients.
Step 2:
Mix the milk, gingerbread hearts and the dry ingredients and mix everything together on the highest level for 2 minutes.
Step 3:
Now add the cream and mix again briefly
Step 4:
Bring the ice cream mix to the boil briefly, stirring constantly.
Step 5:
Cool down in a water bath and then let ripen in the refrigerator for at least 30 minutes.
Step 6:
Now freeze the ice with an ice cream maker or the hand method.
Step 7:
Before the ice cream is ready, in the sequence 1. the pickled, dried apricots,
Step 8:
Add gingerbread heart pieces and then the 3rd dark chocolate couverture slivers and stir in.
Step 9:
Tip: If you only want a gingerbread ice cream, you can also make the ice cream with unfilled gingerbread and then simply leave out the apricots.
Making pickled apricots:
Step 1:
Quarter the 100g apricots, mix 100g sugar and 50g hot water and soak the apricots in it overnight. Then drain the water again so that only the apricots remain.
Production of dark chocolate couverture splinters:
Step 1:
Preheat the oven to 75 ° C.
Step 2:
Chop 150 g of dark chocolate couverture, I'll do this with my food processor and spread it roughly on baking paper.
Step 3:
Then heat the couverture in the oven for 10 minutes.
Step 4:
Then put a second parchment paper on top and smooth everything out with your hand so that the couverture is evenly distributed everywhere. 5. Now roll up the baking paper and let it cool down.
Step 5:
When it is rolled up, the couverture then breaks into large pieces. Tip: It is worthwhile to make double the amount on 2 trays, this saves time and the dark chocolate couverture can be stored in freezer bags and you always have something in stock.

The Perfecto You can order ice powder in the Movito Online Shop!
Click here to go to the ice cream ingredient shop www.movito.fit

Mona

December 15, 2018 @ 23:39 p.m

Awesome recipe and already set for dessert on Christmas Day together with star waffles!

Andreas Thoma

December 16, 2018 @ 0:46 p.m

Super Mona... You and your guests will be delighted?

Nor

15. April 2019 @ 17: 14

Had it for dessert for Christmas last year and my guests even scraped out the container?
100 points for this Christmas dessert

Christine

December 29, 2021 @ 21:49 p.m

A very tasty ice cream ?
Next time I'll use a little less gingerbread spice and only fill in the gingerbread, the one with the dried apricots is not our thing ☺️