Make your own decadent Ice Cream with this recipe
250 ml whipping or double thick fresh cream
1 & 1/2 cup (375 ml) milk (any type)
385 g (1 can) condensed milk
2 heaped T speculaas spread
1 t allspice
1 t powdered ginger
1/2 t ground nutmeg
1/2 t cinnamon
4 thin sliced fresh root ginger (approx 5 cm long)
3 extra large egg yolks
1/2 t vanilla extract
4-5 medium sized speculaas cookies or ginger cookies
Speculoos or speculaas in Dutch are crunchy or cake-like (if home made) cookies made with spices (nutmeg, cloves, cinnamon, sometimes white pepper). You also get a Speculoos spread that tastes of allspice and a hint of ginger. You could try to buy these at a Dutch speciality store if you live in big cities.
Heat the cream, milk, 3/4 condensed milk, speculaas, spices and root ginger in a pot on medium heat.
Stir well with a whisk to dissolve the speculaas spread, until mixture is smooth and it simmers (around 6 minutes).
Remove pot from heat. Quickly whisk the reaming condensed milk and vanilla extract into the eggs in a bowl. Add a spoonful of the hot cream mixture to the eggs, beating well with each addition. After 4 additions, add the yolks slowly to the cream and whisking all the while. Allow mixture to cool completely.
Strain mixture and remove ginger.
Add to ice cream maker and churn for 40-60 minutes or until thick and the paddle stops turning. Crumble crushed cookies into the ice cream as you transfer it to a freezer proof container. Freeze for four hours or overnight.
Recipe provided by Ishay Govender-Ypma, selected by Mail & Guardian as one of the Top Young South Africans in 2014 for contributions to media. She is a food and travel writer and recipe developer based in Cape Town. She crafts short stories on social media and longer ones in print and on the web: www.foodandthefabulous.com.
Find her on Twitter and Instagram: @Foodandthefab.