Christmas Ice Cream: Vanilla and Cinnamon Ice Cream with Snowflake Gingerbread Cookie Dough
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.
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!
Christmas Ice cream
Makes approx 1L (1 quart)
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.
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).