Gingerbread ice cream à la filled gingerbread hearts

Mix all dry ingredients.

Mix the milk, gingerbread hearts and the dry ingredients and mix everything together on the highest level for 2 minutes.

Now add the cream and mix again briefly

Bring the ice cream mix to the boil briefly, stirring constantly.

Cool down in a water bath and then let ripen in the refrigerator for at least 30 minutes.

Now freeze the ice with an ice cream maker or the hand method.

Before the ice cream is ready, in the sequence 1. the pickled, dried apricots,

Add gingerbread heart pieces and then the 3rd dark chocolate couverture slivers and stir in.

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.

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.

Preheat the oven to 75 ° C.

Chop 150 g of dark chocolate couverture, I'll do this with my food processor and spread it roughly on baking paper.

Then heat the couverture in the oven for 10 minutes.

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.

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.