Gingerbread became a bit controversial in Norway last Christmas. Mainly because it is called pepperkake (i.e. pepper cake) and a lot of the recipes don’t contain pepper. Hence, it is linguistically wrong.
We’re a small country. We like to argue about things like this.
In English, the ginger is very clear in the recipes, and the name. But is it a bread, really? Here it doesn’t matter, because it is an ice cream.
Silliness aside. I wanted to try to incorporate Christmas flavours into ice cream, and did some googling for recipes. I found this Gingerbread Ice Cream from Tracey’s Culinary Adventures. It’s actually the first hit when I search for Gingerbread ice cream recipes.
The minute I tasted the base, and smelled it as it heated up – I understood why. It definitely spread the scent of gingerbread in my house. (I may also have licked the various utensils before washing them, and they definitely had the taste of gingerbread dough. Not that I ever eat gingerbread dough.)
My Dad, who usually does not eat gingerbread, came back for seconds on this.
I have changed the proportions a bit, and gone for light syrup instead of molasses, since I can’t find that here.
It is a rather time consuming recipe, in terms of waiting for things to infuse, to cool, and having to cool the base overnight, but as this is time you can use for other things… The active parts of the recipe does not take much time.