Yesterday I shared my wish on instagram: creating my own baking book. I would love to see my own recipes and photos bundled in a book. I have everything in my mind already, but not on paper yet. A blog is save. If people don’t like it, they don’t read it, they don’t try my recipes, but I won’t know it. If my book doesn’t sell, I think that would hurt a bit. And should I make my book in Dutch or English? I don’t know it yet. I’m not in a hurry. Maybe I need to write the recipes down first, then try everything and let other people try to make it and then I’m ready to put everything together. If I do it, it must be special.

Did I tell you already that I adore ice cream? That I eat ice cream every day (no joke). I think this is my favorite right now. Not to sweet, but creamy and refreshing. Perfect for a hot day! And so easy to make! Maybe your ice salon isn’t that happy with you making your own ice cream, but when you make it yourself you never want something else anymore..

I’m also thinking what I can share on my blog besides recipes. Maybe a tutorial? More interviews? What would you like to see? Just leave a comment and I will do something with it!



“I must learn to be content with being happier than I deserve.”

– Jane Austen

Creamy lemon ice cream



  • 360 ml heavy cream
  • 240 ml full fat milk
  • 1/2 tsp salt
  • 120 g granulated sugar
  • Finely grated zest from 3 lemons
  • 6 egg yolks
  • 120 ml fresh lemon juice (from about 3 lemons)



  1. Put milk, sugar, lemon zest and salt in a small saucepan.
  2. In a medium bowl, whisk egg yolks and lemon juice.
  3. Cook milk mixture over medium heat until mixture comes to a boil. Slowly whisk in half of the hot milk to temper the egg yolks. Pour everything back into the saucepan. Whisk over medium heat until the mixture becomes thick.
  4. Pour double cream into a medium bowl. Pour milk mixture through a fine sieve on the cream. Cover with plastic wrap against the surface to precent a skin from forming. Let cool in the fridge until it’s cold.
  5. Pour in the ice machine and let it run until your ice cream is ready. Put in freezer for at least 2 hours before serving.





Romig citroen ijs 



  • 360 ml slagroom
  • 240 ml volle melk
  • 1/2 tl zout
  • 120 g kristalsuiker
  • Fijn geraspte schil van 3 citroenen
  • 6 eigelen
  • 120 ml vers citroensap (van ongeveer 3 citroenen) 


  1. Doe de melk, suiker, citroenrasp en zout in een klein pannetje.
  2. Klop de eigelen en citroensap in een andere kom samen.
  3. Breng het melk mengsel aan de kook. Klop nu langzaam de helft van de hete melk in de eidooiers terwijl je blijft kloppen (anders krijg je klontjes in je melk). Giet alles terug in het pannetje, verhit opnieuw en blijf kloppen tot het mengsel dikker wordt. Haal de pan van het vuur.
  4. Doe de slagroom in een kom. Giet het melkmengsel, door een zeef, bij de slagroom. Dek af met een stuk plastic folie direct op de crème, zodat er geen laagje kan vormen. Laat afkoelen in de koelkast (het liefst een hele nacht), maar minimaal 2 uur.
  5. Doe het mengsel in de ijsmachine en laat draaien tot je ijs klaar is. Zet het ijs minimaal 2 uur in de vriezer voor het serveren.