Cool down with this delicious summer dessert recipe for Milk Tart Ice Cream with Gingerbread Crumble

750ml cream (whipping cream or single, at least 35% fat)
1 vanilla bean, seeds scraped
2 cinnamon quills
1/2 teaspoon ground cinnamon
300g condensed milk, chilled overnight

For the Gingerbread Crumble:
60g all-purpose cake flour
30g (2 heaped tablespoons) whole rolled oats
40g castor sugar
1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
pinch of salt
40g butter
1/4 cup roasted hazelnuts, roughly chopped

How to
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 180C. 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 provided by Bibby’s Kitchen @ 36, a food blog by Dianne Bibby. For more details on monthly cooking classes hosted in Johannesburg, email [email protected].

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