Gingerbread sandwich

Gingerbread sandwich with a luscious ice cream filling. Flavour your ice cream with chopped dark chocolate and peanut butter and sandwich it between two gingerbread biscuits.

Makes about 6

45 minutes + 5 hours freezing time

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Ice cream
4 egg yolks
70 g Dansukker Organic Light Syrup
200 ml milk
150 ml double cream
140 g Dansukker Glucose Syrup

75 g chopped dark chocolate, or
150 g peanut butter + 75 g chopped dark

To serve
gingerbread biscuits


Whisk together the egg yolks and syrup. Bring the milk, cream and glucose syrup to the boil. Beat the egg mixture into the warm milk mixture.

Strain through a fine sieve and add your chosen flavouring, but wait until the mixture has cooled completely before adding the chopped chocolate.

Freeze the ice cream in a mould measuring approx. 15 x 20 cm. If using an ice cream machine, churn the mixture, then pour it into the mould and smooth the surface. The ice cream should form a layer about 1.5 cm thick. If not using an ice cream machine, pour the mixture straight into the mould and freeze for at least 5 hours, stirring occasionally.

When the ice cream has set, cut out round ice cream discs using a cutter. Sandwich the discs between two gingerbread biscuits and serve.

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