Vanilla ice cream from Gingerbread: Timeless Recipes for Cakes, Cookies, Desserts, Ice Cream, and Candy (page 134) by Jennifer Lindner McGlinn

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pumpkin-gingerbread cake; Spiced pear upside-down gingerbread cake; Rich chocolate gingerbread

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vanilla extract for vanilla beans. Chill the custard for at least 4 hours or overnight before churning the ice cream.

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