What could be better for a Southern Hemisphere Christmas dessert than gingerbread ice cream? This tastes just like gingerbread and you don’t need to turn the oven on to make it. Christmas Day is forecast to be quite hot here in Melbourne, so we will be having this as a light and cooling dessert.

Gingerbread Ice Cream
makes 1.5 litres*

2 eggs
2/3 cup (150g) packed brown sugar
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp cloves
pinch salt
1 tsp vanilla
1 tbsp dark rum (optional)
1 1/4 cups (300ml) cream
2 cups milk

Whisk eggs and sugar until foamy and well mixed. Add remaining ingredients and whisk gently until evenly combined. Transfer the mixture to an ice cream maker. Churn according to the manufacturer’s instructions. When ready, transfer to a container and freeze for a few hours to firm up.

*When I transfered the finished ice cream to a container, it filled it up to the 1.5L mark. My ice cream maker is only a 1L machine though.