Mustard and Gingerbread Ice Cream

By BobLongo

Ingredients

• 1 ½ pt. light cream
• 2 teaspoons English mustard powder
• 4 Oz vanilla sugar
• 4 ea. large egg yolks
• 4 oz gingerbread
• 2 oz cream de cassis
• mint leaves
• crisp wafers

Details

Preparation time 15mins
Cooking time 30mins

Preparation

Step 1

Prep: 5 min cooking: 20 minutes serves 4-6
place the cream in a large pan, mix the mustard powder with 4 tablespoons of cold water, then stir into the cream. Bring slowly to the boil, then simmer very gently for 5 minutes. Meanwhile, beat the sugar with the egg yolks until frothy. Whisk the hot cream into the sugar and egg mixture, mixing very thoroughly, then return to the pan. Stir With a wooden spoon over the lowest possible heat until it has thickened and coats the back of the spoon. Do not let it boil, otherwise it will curdle disastrously.
Place the gingerbread in a food processor and whiz to fine crumbs. Whisk into the custard, then pour into a freezeproof container. Leave to cool, stirring frequently, then freeze for I hour. Take Out and stir, then freeze for another hour and repeat the stirring. Then you can freeze it until needed, putting it in the refrigerator for an hour or so before eating to soften slightly. Sprinkle with cassis if you wish, decorate with mint leaves and serve with crisp wafer biscuits.