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Spiced Gingerbread with Caraway Ice-Cream


  • For the gingerbread

  • For the caraway ice cream


  • 1.

    To make the gingerbread, put the butter and syrups in a pan and heat until melted. Leave to cool, mix the milk and egg into the cooled syrups then fold syrup mixture into the dry ingredients. Bake in a lined, greased 22cm baking tin at 170 degrees celsius for 45mins.

  • 2.

    For the ice cream, simmer the milk, cream, vanilla and caraway in a pan. Mix the egg yolks and sugar together then whisk into the milk mixture. Put in pan on heat and gently stir till mixture coats back of spoon. Churn in ice-cream machine for 30 mins then freeze.

  • 3.

    To serve, cut a square of ginger cake, dust with icing sugar and add scoops of caraway ice-cream.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Spiced Gingerbread with Caraway Ice-Cream.


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