All things
Speculaas...
It is thought that the Dutch name Speculaas comes from the latin 'speculum' that means mirror.
Traditionally speculaas biscuits are the mirror image of the carved wooden moulds they are baked in.
Windmill shaped speculaas biscuits are known throughout the whole world, as are male or female speculaas figurines.
These days speculaas biscuits can take any shape or form. But you can do so much more with speculaas spice than just making biscuits.
Find out more about the delicious recipes you can make using vandotsch speculaas spice mix.
Blank Page
Double click to insert body text here...
Speculaas ginger ice cream - the winner
vandotsch Speculaas Ice cream Recipes
How to make speculaas ginger ice cream
Other Ice cream Recipes:
You don’t need to own an ice cream maker to make speculaas ginger ice cream.
In the Dotsch household, this ice cream was the absolute winner of all the ice creams I made (8 different ones, in total!) with the finely chopped bits of ginger adding texture. This concoction is full of warming spices that works particularly well on its own, but also as an 'add-on' with a crumble or other fruit cake.
This is the second real ice cream - the first one is the vandotsch speculaas spice infused banana and peanut butter ice cream - I made without using an ice cream machine. It's based on my 4-step, 'no ice cream machine in sight', plan:
1. Chill an empty freezer-safe bowl or container and its lid in the fridge,
2. Mix the ingredients together, as per our recipes,
3. Transfer the mixture into the cold container. Close it and put it in the freezer,
4. Every 30 minutes for upto three hours (so, at least repeat five times), take the container out of the freezer, open it, quickly stir or churn (with a whisk, spatula, and finally a fork) to break up the (partially) frozen mixture, close the container, and return to the freezer, until it is completely frozen.
Makes about 1 litre of ice cream
Ingredients:
- 8 pieces of vandotsch speculaas spice infused stem ginger
- 1 tablespoon of ginger syrup
- 460ml cold double (for USA, read: heavy whipping) cream
- 379g (1 can) sweetened condensed milk
- 2 table spoons of light brown sugar
- 2 teaspoons of vandotsch speculaas spice
Optional:
- 1 teaspoon vanilla extract
Directions:
- Chill an empty freezer-safe bowl or container and its lid in the fridge
- Chill a clean, empty glass jar and lid in the fridge
- Cut the stem ginger in small pieces, combine with the speculaas spice and ginger syrup. Transfer to the glass jar, close and shake vehemently for as long as possible, say up to three minutes. Return jar to the fridge (I always make sure I have a jar of speculaas spice infused stem ginger in the fridge for when I need it in both sweet as well as savoury recipes)
- using a hand mixer mix the double cream and condensed milk. Add the vandotsch speculaas spice infused ginger mixture and the other ingredients. Mix thoroughly till smooth
- Transfer the mixture into the cold container. Close it and put it in the freezer,
- Every 30 minutes for up to three hours (so, at least repeat five times), take the container out of the freezer, open it, quickly stir or churn (with a whisk, spatula, and finally a fork) to break up the (partially) frozen mixture, close the container, and return to the freezer, until it is completely frozen.
To serve:
Take out of the freezer a few minutes before serving. Serve on its own or combine with a crumble or other fruit cake. Or just stick a vandotsch speculaas spice infused biscuit in it.
Enjoy!
Your recipe could be here . . .