Gingerbread Ice Cream

 

Ingredients:

Rye Soaker:

• 100g Boiling water
• 18g Rye flour
• 3g Fermented red malt powder
• 15g Gingerbread spice mix
• 10g Honey

Ice Cream Base:

• 230g 36% Heavy Cream
• 180g 2.8% Milk
• 50g Water
• 22g Honey
• 45g Erythritol
• 13g Cold inulin
• 6g Ice cream stabiliser
• 60g Callebaut Gold
• Mix-ins of choice(optional)

Instructions:

Rye Soaker:

1. Mix everything together until no lumps remain.
2. Cover and place in a warm place for 8-12 hours.

Ice Cream Base:

1. In a saucepan heat heavy cream, milk, water and honey to 40C.
2. While the liquids are heating,  mix together erythritol, inulin and ice cream stabiliser. 
3. Whisk in the sugar mixture into the warmed liquids. 
4. Stirring occasionally, cook to 85C.
5. Take off the heat and add in chocolate. Blend with an immersion blender until emulsified. 
6. Transfer to a lidded container and let age in the fridge for 8-12 hours.
7. Take the ice cream base out of the fridge and add in the rye soaker.* Blend with an immersion blender.
8. Churn. If using, add in any mix-ins(I added candied citrus peel).
9. Freeze for at least 4 hours before serving. 

Notes:

*It's important to combine the rye soaker with the ice cream base right before churning and freezing. If combined earlier the ice cream may not freeze, due to the amylase in the rye flour converting di- and polysaccharides into glucose, which has higher anti-freeze properties.