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Speculoos, Cinnamon and Almond Ice Cream

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Speculoos, Cinnamon and Almond Ice Cream

The perfect speculoos, cinnamon and almond ice cream recipe with a picture and simple step-by-step instructions.

  • 250 g Mascarpone
  • 200 g Sour cream 10% fat
  • 150 ml Cream 10% fat
  • 1 tsp Ceylon cinnamon
  • 2 turns Vanilla pod from the mill
  • 30 g Brown sugar
  • 12 Crumbled speculoos biscuits
  • 4 tbsp Chopped almonds
  1. Whisk the mascarpone and sour cream together.
  2. Roast the almonds in a pan without oil and let them cool.
  3. Whip the cream, cinnamon, vanilla and sugar. Stir the speculoos and almonds into the mascarpone cream and then fold in the cream.
  4. Divide the mixture into molds. I used the Tchibo Christmas molds for this.
  5. Freeze the molds for half a day or longer!
  6. Take out of the freezer approx. 10 minutes beforehand, place in warm water for a short time and turn onto plates!
  7. Sprinkle with cinnamon and serve! Also goes well with warm orange compote!
Dinner
European
speculoos, cinnamon and almond ice cream

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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