Milk tart ice cream with gingerbread crumble

Bibby's Kitchen
10 servings Prep: 20 mins, Cooking: 35 mins
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The perfect back-up dessert for unexpected or invited guests.

By Food24 November 12 2015
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Ingredients (13)

ICE-CREAM:
750 ml cream
1 vanilla — pod, split, seeds scraped
2 cinnamon — sticks
1/2 tsp cinnamon — ground
300 g condensed milk — chilled
HAZELNUT GINGERBREAD CRUMBLE:
60 g flour — cake
30 g oats — whole rolled
40 g castor sugar
1/2 tsp cinnamon — ground
1 tsp ginger — ground
salt — just a pinch
40 g butter
1/4 cup hazelnuts — roasted, roughly chopped
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Method:

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.

 

 



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