This is the gift that keeps on giving. In previous issues we have published a speculoos spice mix recipe for speculoos biscuits, which we turned into speculoos paste used in a speculoos cheesecake. Well, we are back for some more Dutch-inspired spicy delicacy with this rich, silky-smooth, decadent, punchy ice cream, which could not be more appropriate in the spirit of the silly season. This recipe is a great way to use leftover biscuits (is there such thing?) and the spicy caramel flavours tie in with any baked fruit dessert impeccably. Try it over a shot of espresso coffee for the most extraordinary affogato.