|per 100 g||Total Recipe|
|Gross weight||100 g||786 g|
|Energy||914 kJ / 219 kcal||7177 kJ / 1717 kcal|
|Sat. fat||8 g||60 g|
|Unsat. fat||4 g||27 g|
|Fibre||1 g||3 g|
|Salt||129 mg||1014 mg|
291 mlFresh whole milk
395 mlDouble cream
80 gEgg, yolk
80 gPepernoten (Traditional Dutch mini spice biscuits)
786 gTotal recipe weight
Depending on the ice machine you need to freeze the mixing bowl in advance ( between 10 - 24 hours )
Place the cream and milk in the sauce pan. Place on medium heat and slowly bring to a boil.
Meanwhile separate the egg yolk into a bowl and looselybeat the sugar and cinamon through the yolk.
When the cream reaches boiling point turn the heat down and add about 1/4 of the cream to the egg yolk while mixing thoroughly. Then add the yolk mixture back into the pan.
Place the pan back on a low heat and keep stirring well; careful, not to boil the sauce. After 2 - 4 minutes when the cream starts to thicken, remove the sauce pan from the heat and chill in the freezer until completely cooled down.
Crumble the gingerbread (pepernoten) into sizable crumbs, but be careful not to turn them into powder.
Now mix / freeze in the ice machine around 30 minutes until almost ice cream consitancy. Spoon the crushed gingerbread (pepernoten) through the ice cream. Scoop the ice cream into a freezer container and alow to freeze for a further 1 - 2 hours before serving.