Gastronomixs

Spiced ice cream

In this recipe, the egg yolks and sugar are beaten au ruban. The French term au ruban means ‘to form ribbons'. In this case it means beating egg yolks and sugar together until they bind and form an airy, pale mass. 

Creation by Sander Wever and Douwe Buter, Restaurant Flaman, West-Terschelling.

Spiced ice cream

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Ingredients

150

ml

milk

200

g

sugar

350

ml

cream

160

g

egg yolks

25

g

cardamom

1

 

star anise

10

 

juniper berries

4

 

cloves

½

stick

cinnamon

Preparation method

  • Put the milk, cream, and spices in a pan.
  • Bring the mixture almost to the boil and infuse just below simmering for 30 minutes.
  • Use a planetary mixer to beat the egg yolks and sugar au ruban.
  • Pass the cream mixture through a sieve.
  • Bring the cream mixture to the boil and then add it in a thin stream to the ruban, stirring continually.
  • Sieve the mixture and beat it to cool it.
  • Churn into ice cream using the ice cream maker. 

Serving suggestions

  • As a component in a dessert with pineapple and coffee.
  • As a component in a dessert with mandarin and hazelnut. 

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