German Lebkuchen Ice Cream

A creamy and aromatic ice cream infused with the warm spices of German Lebkuchen cookies and studded with sweet, chewy candied citrus. Perfect for the holidays or any time you crave a taste of Germany.

Prep Time

15 minutes

Total Time

45 minutes (plus chilling and freezing time)

Calories

660 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.73/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

1.5cupsHeavy cream(36% fat or higher for best results)

£2.75

0.5cupWhole milk

£0.30

0.8cupGranulated sugar

£0.20

4Egg yolks(Large)

£1.50

2teaspoonsLebkuchen spice mix(Or a blend of cinnamon, cloves, nutmeg, allspice, cardamom, ginger, and anise.)

£0.40

1teaspoonVanilla extract

£0.25

0.3cupCandied orange peel(Finely chopped)

£0.75

0.3cupCandied lemon peel(Finely chopped)

£0.75

0.1teaspoonPinch of salt

Total Cost

£6.90

£1.73 per serving

Instructions

1.
In a medium saucepan, combine the heavy cream, milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is just beginning to simmer. Do not boil.
2.
In a separate bowl, whisk together the egg yolks. Slowly drizzle about 1/2 cup of the hot cream mixture into the egg yolks while whisking constantly. This tempers the eggs and prevents them from scrambling.
3.
Pour the egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly with a spatula, until the mixture thickens enough to coat the back of a spoon. This should take about 5-8 minutes. Do not boil.
4.
Remove the saucepan from the heat and stir in the Lebkuchen spice mix, vanilla extract, and salt.
5.
Strain the ice cream base through a fine-mesh sieve into a clean bowl. This will remove any potential egg solids and ensure a smooth texture.
6.
Stir in the chopped candied orange and lemon peel.
7.
Cover the bowl with plastic wrap, pressing it directly onto the surface of the ice cream base to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, to chill completely.
8.
Pour the chilled ice cream base into your ice cream maker and churn according to the manufacturer's instructions.
9.
Once churned, transfer the ice cream to a freezer-safe container and freeze for at least 2 hours to harden further.
10.
Serve and enjoy!

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My Notes

Nutrition Information

Nutrition per serving (175g)

660 kcal / 2761 kJ

Carbs

55g

21% of RDA

Fat

51g

73% of RDA

Protein

14% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

52 g

58% of RDA

Sodium

75 mg

3% of RDA

Saturated Fat

32 g

160% of RDA

Chef's Tips

For a richer flavor, use brown sugar instead of granulated sugar.

If you don't have an ice cream maker, you can still make this ice cream. Pour the chilled base into a freezer-safe container and freeze for 30 minutes. Then, remove from the freezer and whisk vigorously to break up any ice crystals. Repeat this process every 30 minutes for about 2-3 hours, or until the ice cream reaches your desired consistency.

To toast the candied citrus before chopping will bring out more flavor and help it stay chewy instead of freezing solid.