‘Bitterkoekjes’ ice cream

Bitterkoekjes are Dutch almond cookies, similar to macaroons.

Basic necessities:

  • ice cream maker
  • mixer
  • sieve
  • refrigerator
  • freezer

Ingredients for about 1.2 liters of ice cream mix:

  • 720 grams of whole milk
  • 100 grams of whipped cream
  • 180 grams of fine granulated sugar
  • 150 grams of good almond marzipan
  • 20 grams of egg yolk
  • 12 grams of Van Wees Bittercookies Esprit
  • 18 grams of cornstarch.


Beat 20 grams of sugar with the egg yolk until frothy. Mix 20 grams of sugar and some cold milk with the cornflour. Heat the whole milk, the whipped cream and the rest of the sugar to a temperature of 67 ° C and add the cornflour mixture while stirring. Cut the marzipan into small pieces and let it dissolve in the mass. Heat to between 80 ° and 85 ° C and keep the mass at this temperature for 10 minutes. Then let it cool down to about 67 ° C and add some of the warm mixture to the egg mixture and then the Bittercookies esprit. Let cool to below 20 ° C. Place the mix in the refrigerator for about 12 hours.

After about 12 hours, turn the ice off in the ice maker. Garnish the ice with shaved almonds and serve with a glass of Van Wees Bittercookies liqueur.