Salted Steens Ice Cream
Recipe type: Dessert
Cuisine: Southern, Creole
  • 6 large egg yolks
  • 1 tablespoon cornstarch
  • 1 cup Steens cane syrup
  • ½ cup whole milk
  • 2 cups heavy cream
  • ½ tsp. salt
  • 1 tsp. vanilla extract
  • 1 cup broken up ginger snap cookies or Speculaas (the Belgian version)
  1. Combine yolks, cornstarch & syrup and beat well.
  2. Bring cream to a simmer, then add a little to the yolks. Add the remainder of the yolks and stir over a low heat till the custard coats a spoon (or 180 on the thermometer.)
  3. Add cold milk and vanilla extract.
  4. Strain into a bowl and let cool off a bit.
  5. Cover with plastic and chill thoroughly in the fridge.
  6. Break the cookies up into medium sized pieces. Do a quick sift to get rid of the tiniest crumbs. The final product will look better.
  7. Pour the custard mixture into the ice cream maker and freeze according to directions.
  8. When the ice cream is almost frozen, add the cookies.
  9. Serve with a small dusting of sea salt on top.
You can use other cookies in the spice family as long as they’re thick and hard like gingersnaps.
Recipe by The FrangloSaxon Cooks at