Serves 6

  • 475ml Double cream
  • 2 Egg Yolks
  • 100g caster sugar
  • 1 pinch of salt
  • 250ml milk, chilled
  • 3-4 drops pure vanilla extract
  • 1 tsp cinnamon
  • 2 tsp ground ginger
  • 1/2 tsp all spice
  • 85g smashed Billington’s Gingerbread biscuits


  1. Heat the cream in a small saucepan. once the cream starts to come to the boil remove from the heat and set aside for 5 minutes.
  2. Beat the yolks with the sugar, spices, vanilla extract and salt until smooth. Pour in the cream in a thin stream, whisking constantly. Allow to cool and place in the fridge overnight.
  3. The next day, add the milk and whisk well. Prepare in your ice cream maker according to the manufacturers instructions.
  4. Add the Billington’s gingerbread crumbs only after the ice cream has begun to thicken and stir well to distribute it evenly.
  5. Pour ice cream in a container and freeze until solidly frozen.
  6. Serve with a finger or two of Billington’s Gingerbread.

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