Spice cake ice-cream

300 ml milk
1 vanilla bean (or vanilla extract)
4 egg yolks
75 g fine sugar
40 g butter
80 to 100 g spice cake, crumbled and 8 slices of spice cake for the presentation
50 g brown sugar
300 ml cream
2 tbsp raspberry (berry) syrup

1
Bring the milk to the boil with the vanilla bean in it.
2
In the meantime, combine the egg yolks with the fine sugar while beating with a whisk and add the boiling milk while stirring. Return the saucepan to the hob until the eggs start to bind. Remove the custard from the heat and set aside to cool down.
3
Melt the butter in a frying pan and add 30 g of crumbled spice cake.
4
Stir well, add the brown sugar and continue to stir until the sugar has melted.
5
Lightly whip the cream. Place in the ice-cream maker with the custard and let the mixture churn until it has the consistency of soft ice cream. Add the remaining spice cake and let it continue to churn.
6
Serve with a few slices of soft gingerbread, drizzled with raspberry syrup and brown sugar.

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