Gingerbread ice cream with tipsy apricots - make your own ice cream
Gingerbread Ice Cream Tipsy Apricots Recipe that stays creamy & portionable even in the freezer. No more rock hard ice with Eis-Perfecto!
Ingredients
- 80 gr Eis-Perfecto
- 15 gr Bindemittel-Perfecto
- 90 g sugar
- 545 g milk 3,5%
- 220 g cream 30%
- 50 g gingerbread ice cream from Movito
- pinch of salt
- optional 5g Perfecto-Cremosa
- Ingredients that are later added to the ice cream
- 8-10 dried apricots
- Rum
- Variant without ice paste
- 610 g whole milk 3,5%
- 110 g cream 30%
- 110 gr Eis-Perfecto
- 30 gr Perfecto-Plus for ice cream
- 75 g of gingerbread
- 50 g sugar
- 1,5 g gingerbread spice (1 level tsp)
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