Gingerbread Ice Cream

Directions

1. 1
   Beat egg yolks with icing sugar until smooth, 2-3 minutes. Stir in mixed spice until well-combined.
2. 2
   In a separate mixing bowl, whip cream. Fold in egg yolk mixture.
3. 3
   Crumble 2 gingerbread cookies and throw them in the bowl. Mix again.
4. 4
   No-churn option:
5. 5
   Pour the mixture in a plastic container, crumble the rest of the cookies and stir them in. Transfer to the freezer and freeze several hours (for best results, overnight). Take the ice cream out and mix to break any ice crystals. Do this at least 3 to 4 times every hour.
6. 6
   Ice cream machine:
7. 7
   Follow the instructions on your ice cream machine. After 30-40 minutes, when the ice cream is harder but not too hard, turn machine off. Transfer ice cream to a plastic container. Crumble the remaining cookies and add to the ice cream. Gently stir them in. Place in the freezer for a few hours.
8. 8
   Serve with some extra gingerbread cookies, if desired!
9. 9
   Makes about 2 cups ice cream.