Summary

Ingredients

• 3 egg yolks
• 75 g powdered suar
• 1 teaspoon cinnamon
• 2 tablespoon rum
• 250 ml cream

For the sauce: (gingerbread sauce)

• 70 g chocolate (dark chocolate)
• 250 ml cream
• 1 teaspoon gingerbread spice

For the fruits:

• 2 pear (s) (4 halves), steamed
• some lemon juice
• some sugar

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Instructions

1. Beat the egg yolks with powdered sugar until frothy. Whip 250 ml cream until stiff and fold into the egg yolk mixture, along with the cinnamon and rum. Pour into a mold and place in a freezer for at least 2 1/2 hours.
2. Peel and halve the pears and remove the core. Stew in water with a little lemon juice and sugar to taste, then drain and let cool.
3. For the sauce, heat 250 ml of cream with the dark chocolate and stir in the gingerbread spices.
4. Arrange the cinnamon ice cream with the pear halves on plates and serve with the gingerbread sauce.