Gingerbread is wonderful on the first day after it has been baked. When there are leftovers more than a couple days old, time takes its toll and the cake starts to get a bit dry. Those crumbs are too full of bold flavor to simply discard, so what does one do with gingerbread leftovers? Make traditional gingerbread ice cream, the original winter ice cream flavor, straight from Burgundy. It's spectacularly rich and a spot-on choice for serving after holiday meals.
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Prep Time: 10 minutes
Total Time: 10 minutes
- 1 4-inch by 8-inch piece pain d’épices (1/2 recipe)
- 2 pints vanilla ice cream, softened
Cut the cake into 1/3-inch thick slices and toast them until they turn lightly crispy and golden brown. Crumble the toasts into generous-sized crumbs and mix into the ice cream, refreeze until hardened, and serve in chilled dishes.
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