Gingerbread ice cream

To make the ice cream, combine the milk, cream and vanilla pod in a pan and bring to the boil. Remove from the heat and leave to infuse for 30 minutes

Pour the sugar syrup into a pan and bring to the boil, then reduce the heat and simmer gently for 10 minutes. Add the egg yolks to a food processor and, leaving the motor running, add the syrup to the eggs in a gradual stream, followed by the infused milk and cream mixture. Once well-combined, add the ice cream stabiliser

Set the Thermomix to 80°C, add the mixture and process for 8 minutes at speed 4. If you don't have a Thermomix, pour into a saucepan and bring to 80°C, stirring continuously while taking care not to scramble the mix

Transfer to a bowl set over iced water and keep stirring until the mixture is cool

Transfer to an ice cream maker and while the blade is moving, crumble in the stale gingerbread