Project Description

Port & Macondo Luker chocloate truffle and Billington’s Gingerbread ice cream & crumb


For the ice-cream

1 Halve the vanilla pods length ways and scrape out the seeds. Add the pods to the cream and bring to the boil, then add the sugar and stir until the sugar has dissolved.

2 Meanwhile, whisk the egg yolks in a large bowl and then slowly whisk in the hot cream mixture.

3 Pour the mixture through a fine sieve and into another bowl, then whisk in the vanilla seeds. Pour the mixture into a freezer-proof container and freeze for 2-3 hours, or until set.

Due to the absence of milk in this recipe, the ice cream does not crystallise in the freezer bowl. So there’s no need to stir it. Ideal for anyone without an ice cream maker.

For the truffle

1 In a bain marie melt the chocolate, & mix in the Port & whipping cream.

2 Whisk until smooth & pour in to moulds & freeze for 2-3 hours or until set.


Using an ice cream baller, scoop the ice cream & roll in the crumb. Unfold the chocolate & roll in the crumb stack on top of each other, garnish with a nasturtium


This recipe has been designed & produced for Billington’s Gingerbread by Executive Chef, Chris Burt, from the Mytton and Mermaid Hotel , Shropshire.

Chris Burt
Chris BurtExecutive Chef


2 vanilla pods

500ml/16fl oz double cream {see tip}

70g/3oz panella sugar

3 egg yolks

1 pack Billingtons gingerbread {crumbed}

300g Luker Macondo chocolate

20ml vintage port

20ml whipping cream

A blue ridged plate with three layers of Billington's Gingerbread

Billington’s Gingerbread is available to purchase online, please click through to the following link.