Gingerbread ice cream with punch plums

Name: Gingerbread ice cream with punch plums
Cook time: 45 min
Total time: 45 min
Yield: 7
Ingredients: 5 fresh egg yolks (Gr. M); 150 g Sugar; 200 ml Milk; 1 TEASPOON Gingerbread spice; 1-2 TEASPOONS Bourbon vanilla sugar; 30-40 g Gingerbread (without wafers); 225-250 g Whipped cream; 1 glass (720 ml) Plums; 7-8 TABLESPOONS Red wine; 4-5 Tbsp Rum; 1 piece(s) untreated lemon peel; 1 Bag of mulled wine spice (as a substitute for cinnamon, possibly 1-2 star anise and 1-2 cloves each); 2 go. Tsp cornstarch; 7-10 Tbsp Dominos for decorating

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 7

5 fresh egg yolks (Gr. M)
150 g Sugar
200 ml Milk
1 TEASPOON Gingerbread spice
1-2 TEASPOONS Bourbon vanilla sugar
30-40 g Gingerbread (without wafers)
225-250 g Whipped cream
1 glass (720 ml) Plums
7-8 TABLESPOONS Red wine
4-5 Tbsp Rum
1 piece(s) untreated lemon peel
1 Bag of mulled wine spice (as a substitute for cinnamon, possibly 1-2 star anise and 1-2 cloves each)
2 go. Tsp cornstarch
7-10 Tbsp Dominos for decorating

Directions

1
Cream egg yolk and sugar. Bring milk, gingerbread spice and vanilla sugar to the boil. Pour into the egg cream and heat it up while stirring constantly (do not boil!) until it is thick creamy. Pour into a bowl, beat cold. Coarsely grate the gingerbread. Whip cream until stiff. Fold both into the cream. Let it freeze for at least 4 hours or overnight. Drain the plums, collect the juice. Boil up juice, wine, rum, lemon and spice. Stir starch with 1 teaspoon of water until smooth and bind juice with it. Fold in plums, cool down if necessary. Form ice cream into balls. Arrange everything, decorate if necessary
2
Instead of gingerbread, mix Spekulatiusbrösel under ice
3
waiting time approx. 4 hours