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Speculoos Ice Cream on Rum Plums with Balsamic Vinegar

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Speculoos Ice Cream on Rum Plums with Balsamic Vinegar

The perfect speculoos ice cream on rum plums with balsamic vinegar recipe with a picture and simple step-by-step instructions.

  • 300 ml Cream
  • 300 ml Milk
  • 1 pinch Salt
  • 1 tsp Cinnamon
  • 15 Pc. Spekulatius
  • 8 Pc. Plums
  • 1 Pc. Vanilla pod
  • 3 tbsp Balsamic vinegar
  • 2 tbsp Butter
  • 2 tbsp Powdered sugar
  • 1 Cup Rum
  1. Mix the cream, milk, cinnamon and vanilla together. Crumble the biscuits and add them. Put everything in the ice cream maker.
  2. Cut the plums in half. Heat the butter and powdered sugar and deglaze with the rum. Add the plums and balsamic vinegar. Let it simmer for 15-20 minutes.
Dinner
European
speculoos ice cream on rum plums with balsamic vinegar

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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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