ICE GINGER BREAD

INGREDIENTS

• 360 g of gingerbread
• 20 g brown sugar
• 40 ml milk
• 30 ml of cream
• 1/2 vanilla bean
• 3 egg yolks

 

DIRECTION

• In saucepan add milk, cream, vanilla bean and half the gingerbread crumbs.
• Heat over low heat on the verge of boiling for 10 minutes, stirring occasionally.
• Whisk the yolks with sugar until the mixture whitens.
• Pour boiling mixture over the egg yolks into the filter to remove some pieces of gingerbread that may remain.
• Rinse saucepan and return the mixture.
• Thicken over low heat while stirring.
• The mixture should coat the spoon.
• Turn off the heat and let cool completely.