Ice cream

In the Netherlands, the term "Roomijs" (ice cream) is a protected name and may only be used for ice cream that contains at least 8% milk fat. If you wish to add flavourings, such as vanilla or other spices, infuse these into the milk and cream.

Recipe by Hidde de Brabander, Dreams of Magnolia pâtisserie, ‘s Gravenzande, the Netherlands.

Ice cream

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whole milk









egg yolks

Preparation method

  • Heat the milk and the cream in a saucepan to 70°C.
  • In the meantime, mix the sugar and the egg yolks in a mixing bowl using a whisk.
  • Mix part of the hot milk and cream mixture into the egg yolk mixture, whisk well and add to the remaining milk and cream mixture in the saucepan.
  • Heat to 80°C.
  • Pass through a fine sieve.
  • Set aside to ripen for 8 hours and churn into ice cream.

Serving suggestions

  • You can infuse the milk and the cream with a variety of flavourings, such as vanilla (classic) or nutmeg, star anise, cinnamon sticks, liquorice root, fresh herbs, coffee or tea.
  • As a component in a dessert,
  • Can be served in a cone. 

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