Spice cake ice-cream
Making your own spice cake ice-cream is not that difficult. And the result is simply too good to resist!
- 300 ml milk
- 1 vanilla bean (or vanilla extract)
- 4 egg yolks
- 75 g fine sugar
- 40 g butter
- 80 to 100 g spice cake, crumbled and 8 slices of spice cake for the presentation
- 50 g brown sugar
- 300 ml cream
- 2 tbsp raspberry (berry) syrup
You can find this, and many other recipes and fun facts in the book ‘150 different takes on soft gingerbread’.
Bring the milk to the boil with the vanilla bean in it.
In the meantime, combine the egg yolks with the fine sugar while beating with a whisk and add the boiling milk while stirring. Return the saucepan to the hob until the eggs start to bind. Remove the custard from the heat and set aside to cool down.
Melt the butter in a frying pan and add 30 g of crumbled spice cake.
Stir well, add the brown sugar and continue to stir until the sugar has melted.
Lightly whip the cream. Place in the ice-cream maker with the custard and let the mixture churn until it has the consistency of soft ice cream. Add the remaining spice cake and let it continue to churn.
Serve with a few slices of soft gingerbread, drizzled with raspberry syrup and brown sugar.