Place 250ml cream, the vanilla bean, cinnamon sticks and ground cinnamon in a saucepan. Bring the cream up to the boil and reduce down by half. Remove from the heat and set aside to infuse for at least 15 minutes. Strain the mixture and discard the solids. Refrigerate until completely chilled.In the bowl of an electric mixer, whisk together the cinnamon cream, the remaining 500ml whipping cream, and condensed milk until the cream holds a peak. Transfer the ice cream to a suitable container and freeze overnight.For the gingerbread crumble:Preheat the oven to 180º C. Sift together the flour, sugar, cinnamon, ginger and salt. Rub the butter into the dry ingredients to form large crumbs. Add the whole rolled oats and hazelnuts. Spread the gingerbread mixture onto a lined baking sheet and bake for about 25-30 minutes until golden and crisp. Turn the crumble over several times throughout the cooking time to ensure even browning.To serve, set the ice cream on the counter for about 5 minutes before rolling out scoops. Scatter liberally with cooled gingerbread crumble and knobs of preserved ginger, and perhaps a drizzle of ginger syrup, just for good measure!Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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