Gingerbread Ice Cream

For the Gingerbread Ice Cream

• 250 ml milk
• 250 ml double cream
• 50

In a pan whisk together the milk, cream, sugar and egg yolks. Bring up to 86°C. Pass through a chinoise into an ice bath and allow to cool. Place in a blender and pulse while adding cubes of the gingerbread: the amount will depend on how strong you want the flavour to be. Place in a piping bag.

Set up a stand mixer with the whisk attachment. Fill half the bowl with liquid nitrogen. Star