Recipe for spekkoek cookie dough ice cream
Bersama is not just any cookbook. In addition to more than 90 Indonesian recipes, author Francis Kuijk also tells the story of her Indo family kitchen. The dishes in the book are mainly meant to be shared and passed on to the next generation. But of course, they are also meant to be eaten together, like this delicious spekkoek cookie dough ice cream.
“The idea for this ice cream came about during the photoshoot for this book. Stylist Maaike called out that she would really love this. Of course, you only have to say something like that to me once. I immediately went into the kitchen to start experimenting. In this recipe, we make a spekkoek spice blend and cookie dough. You do not need the full quantity of either, but making less is not practical. You can store any leftover spekkoek spices, and the leftover cookie dough can go in the freezer.”
How to make spekkoek cookie dough ice cream
- For the spekkoek spices, mix the cinnamon, cloves, nutmeg and cardamom together. Set aside.
- Mix all the cookie dough ingredients, except the vanilla-coconut ice cream, in a bowl and knead into a dough. Shape the dough into a slab and refrigerate for 1 hour, until the dough has become firm.
- Take the dough out of the refrigerator and cut half of it into cubes of approximately 1 cm. Spread them out on a tray or plate and let them harden in the freezer for 8 hours. (The other half of the dough can be stored in the freezer.)
- Make vanilla-coconut ice cream according to the recipe on page 209, up to the point where it has thickened in the ice cream maker but is not yet completely frozen. Add three-quarters of the cookie dough cubes and let the machine continue running.
- Place some of the remaining cookie dough cubes on the bottom of a 1-litre plastic storage container. Scoop the ice cream from the machine on top and distribute the rest of the cubes over the ice cream. Store in the freezer.
Title: Bersama
Author: Francis Kuijk
Price: €27,50
Publisher: Good Cook
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