Gingerbread ice cream

Basic necessities:

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

Ingredients for about 1.2 liters of ice cream mix:

  • 830 grams of whole milk
  • 170 grams of whipped cream
  • 180 grams of fine granulated sugar
  • 20 grams of egg yolk
  • 2 cinnamon sticks
  • 2 cloves
  • 4 crushed peppercorns
  • 1/2 vanilla pod
  • 8 grams of Van Wees Speculaas Esprit
  • 6 grams of cornstarch.


Beat the egg yolk with 20 grams of sugar 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 together with the spices and the scraped-out vanilla pod to a temperature of 67 ° C and add the cornflour mixture while stirring. 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 mass to the egg mass. Mix everything together, strain out the herbs and allow to cool to below 20 ° C. Place the mix in the refrigerator for about 12 hours.

Turn the ice off in the ice maker the next day. Serve the ice cream with a glass of Van Wees Speculaas liqueur.

* If you don’t have an ice cream maker, you can use our lavender parfait recipe. In this case, heat the milk with the herbs specified in this recipe and the esprit for about 10 minutes. Make sure that it does not come to boil and cool the milk before adding to the eggs.