Gingerbread ice cream

Ingredients for 4 servings:

• 250 ml milk
• 400 ml cream
• 5 egg yolks
• 3 tbsp sugar
• 2 tbsp honey
• 1 tsp cinnamon
• 1 tsp gingerbread spice
• 1 orange(s), grated peel
• 1 vanilla pod(s)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Ice cream with Christmas spices

Split the vanilla pod lengthwise and scrape out the seeds. Whisk the vanilla seeds with the sugar and egg yolks until frothy. Bring the milk to a boil with the scraped-out vanilla pod and orange zest, let it steep for about 15 minutes, and then strain through a sieve. Add half of the cream, the honey, the cinnamon, and the gingerbread spice, mix well, and bring back to a boil. Stir in the hot milk and cream mixture and add the beaten egg yolks. Heat the mixture in a double boiler or directly on the stovetop, stirring continuously, and form a rose. Allow the mixture to cool. Whip the remaining cream and fold it into the cooled mixture. Pour the ice cream mixture into the ice cream maker and freeze.