Ice cream with Tula gingerbread
12 servings
90 minutes
Ice cream with Tula gingerbread is a refined blend of Russian traditions and delicate taste. The historical Tula gingerbread, known since the 18th century, adds rich notes of honey, spices, and caramel to the dessert. Spices like cinnamon, clove, and cardamom create a rich aroma while the creamy texture comes from soft cream and milk. This dessert warms the soul with its complex, layered flavor: the spiciness of the spices harmonizes with the tenderness of the ice cream, and pieces of gingerbread add a pleasant crunch. It's an ideal choice for those who appreciate Russian culinary heritage and want to try something special.
1
Mix milk and cream with spices and grated ginger. Bring to a boil, then combine with yolks mixed with sugar.
- Milk: 400 ml
- Cream: 300 g
- Anise (star anise): 1 g
- Cinnamon: 1 g
- Carnation: 2 g
- Cardamom: 2 g
- Black allspice: 5 g
- Ginger root: 10 g
- Egg yolk: 14 pieces
- Sugar: 200 g
- Chinese Five Spice: 4 g
2
Heat the mixture to 82 degrees, strain it, place it in an ice bath, and let it steep overnight.
3
The next day, churn the mixture in an ice cream maker. Cut the gingerbread into thin pieces with a sharp knife to decorate the ice cream and sprinkle with gingerbread crumbs.
- Tula gingerbread: 25 g