Christmas Ice Cream: Vanilla and Cinnamon Ice Cream with Snowflake Gingerbread Cookie Dough

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Christmas is most certainly on its way and this year Christmas will be very different for me. It will be my first Christmas in Melbourne, I will not be with family or volunteering at a charity Christmas lunch for those who cannot be with family and I will be working right through till the new year and beyond! Although things will not be traditional this year, there are many things that I am looking forward to. Christmas lunches with friends, tradition Czech Christmas dinner with Matt on Christmas Eve and seeing my parents in the new year.

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Christmas this year seems busier than ever and I because I am working right through, there seems like there will be no time to relax when the madness is over – something which I will just have to take in my stride. Not knowing what my plans were on Christmas Day or what I will be eating on this occasion, I wasn’t planning on doing a Christmas recipe on this space! Outrageous I know. How can I run a food blog and not have a Christmas recipe? Well, I really just didn’t want to find something or settle on a recipe just because everyone else was doing it or I was expected to. And then I went for a walk on my lunch break and this recipe just appeared in my brain literally out of nowhere! So the following weekend  I made it. First times a charm – it was meant to be.

Many of my readers will reside in the Northern Hemisphere where Christmas is white and many people think ice-cream is only something that you have in summer. But I bet you could pair this with any of those special dessert treats you already have planned for Christmas dinner and you people will love you for it!

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Christmas Ice cream
Makes approx 1L (1 quart)
Ingredients

Ice cream

2 cups whole milk
1 tablespoon plus one teaspoon corn flower (cornstarch)

3 tablespoons cream cheese
1 1/4 cup heavy cream
1/2 cup brown sugar
3 tablespoons glucose syrup
1 teaspoon vanilla essence
1 teaspoon ground cinnamon
Large ziplock bag
Ice cream maker
Gingerbread Cookie Dough
65g (2.2oz) softened butter
1/4 cup brown sugar
1/4 cup golden syrup (molasses)
1 egg yolk
1 1/4 cup plain (all-purpose) flour
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Star shaped cookie cutter
finely desiccated coconut for garnish.
Directions
Mix two tablespoons of milk with the cornstarch in a small bowl to make a smooth slurry. Set aside. Whisk the cream cheese in a separate bowl and set aside. Fill a large bowl with ice water.
Combine the milk, cream, sugar, vanilla essence, cinnamon and glucose syrup in a large saucepan and bring to a rolling boil over medium to high heat. Boil for 4 minutes. Remove from the heat and stir in the corn starch slurry.
Return the mixture to a boil over medium heat and boil for 1 minute until the mixture is slightly thickened. Remove from heat.
Whisk the hot mixture into the cream cheese until smooth. Pour the mixture into a large ziplock bag and submerge into the ice water. Let cool for 30 minutes. (You can also leave in the fridge to cool for at least 4 hours).
Meanwhile using the electric beaters, combine the butter, sugar and golden syrup. Add the egg yolk and beat till combined. Sift the flour, ginger, cinnamon and cloves into the mixture and fold until combined. On a lightly floured surface, turn the dough a few times and divide into two. Pull one half of the dough into small pieces to add to the ice cream. Using a star-shaped cookie cutter, make star shapes out of the other half of the cookie dough and place on a tray and put in the freezer. (Note, that this mixture does not have baking soda. If you wish to make any remaining dough, you will need to add 1 teaspoon of baking soda for the whole recipe).
Pour the mixture into your ice cream machine and spin until thick and creamy following the directions for your specific machine.
Using a large airtight, freezer safe container, layer the ice cream with cookie dough pieces starting with the cookie dough and finishing with cookie dough. Leave in the freezer for at least 4 hours to completely set.
To serve, leave the ice cream out to slightly thaw for 5 minutes. Scoop into bowls and garnish with the frozen cookie dough and sprinkle with desiccated coconut. (The cookie dough will thaw quite quickly).

Enjoy!

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13 thoughts on “Christmas Ice Cream: Vanilla and Cinnamon Ice Cream with Snowflake Gingerbread Cookie Dough

  1. I know I’m repeating myself, but your pictures look great! And the recipe sounds good, too. My mum loves ice cream for dessert, so I’m thinking of making some as well.

  2. Sounds yummy and looks yummy! I am already looking forward to what you will cook up in the New Year! Thank YOU and have very nice holidays, even if you are working. Merry Christmas!

  3. I just stumbled onto your beautiful site and work! Can’t wait to explore your archives :) But I had to say that I’m a Northern Hemishpere dweller who doesn’t care what temperature it is – I adore ice cream! I think the people here in Paris think I’m crazy for that, though ;) This ice cream sounds lovely.

    • Thanks Julia – great question. Vanilla essence is said to be imitation vanilla extract made from chemicals and esters to taste the same. I one I use I called essence and it is essentially a vanilla pod in alcohol to get the flavour so it’s not imitation. I think us Aussies just called it essence regardless – but for sure u can use vanilla extract instead if essence. I might amend the recipe to include this :)

  4. Oh dear lord this looks AMAZING – you just can’t beat the ice cream/cookie combo! When I was a kid I used to crumble gingersnaps or scotch fingers over the top of vanilla ice cream and it was my favourite dessert. Come to think of it, it’s about time for a trip down (foodie) memory lane…

  5. Pingback: Walnut Ice Cream with Mulled Wine Syrup « Dinner for (n)one

  6. Pingback: 10 Festive Christmas Snack Recipes - In The Kitchen With KP : In The Kitchen With KP

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