Although the name of this recipe is a bit of a mouthful, you’ll certainly want a mouthful of the finished product!

Now that the weather is getting chilly, suddenly the spice racks get dusted off and every dessert and drink has a dusting of cinnamon and a twist of ginger. So why not jump on that delicious bandwagon?

600ml double cream
400g condensed milk
1 tsp vanilla extract
150g cookies of your choice
2 tbsp maple syrup
50g pecans (optional)
Ground cinnamon
Ground nutmeg
Ground ginger
2L Freezer-safe container

The cookies you choose are a matter of taste. Ginger cookies will go great with this recipe, and digestives will also work well.  I have chosen Malted Milks, which have a great flavour without being too sweet.

First, beat together the cream, condensed milk and vanilla extract until the cream is whipped and has thickened.

Stir in 2 teaspoons of ground cinnamon, 1 teaspoon of ground ginger, and half a teaspoon of ground nutmeg.

Place your cookies in a zip lock bag, and bash them with a rolling pin. Don’t have too much fun doing this – you don’t want to reduce them to a fine powder and lose the crunch!

When you’ve finished, add about a quarter of the crumble to the gelato mixture.

Roughly and finely chop your pecans. Put about half into the gelato and half into the bag with the crushed biscuits.

Finally, add to your cookie crumble another 1-2 teaspoons of cinnamon, half a teaspoon of ginger and and pinch of nutmeg. Give the bag a really good shake to mix it up.

Get your container ready, and spoon enough of the gelato mixture in to cover the bottom. Then drizzle on some maple syrup here roughly over the top. Sprinkle a little cookie crumble over, and then spoon on another layer of the gelato on top. Repeat layers until you have used up all the gelato, and then sprinkle the remainder of the cookie crumble over the top.

Place in the freezer and leave for a minimum of eight hours, or preferably overnight. Have patience – it will be worth it!

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Published by Anastasia Alexander