Wafels and Dinges isn’t the only place selling speculoos ice cream!
This is the third post in a series…Check out Speculoos Cookies and Speculoos Spread to get more information about this project. This project all started when my friend Julia posted a photo of the ice cream she was eating in Belgium. Speculoos ice cream. I knew right then I had to try it, but didn’t know of a place to actually taste that ice cream flavor…that only worried me for a second. Ice cream I make is usually better than any store bought kind, anyway! So I decided that I would have to make speculoos ice cream…but first I’d have to make the spread, and to make the spread I’d have to bake some cookies. Not that I ever have a problem with baking cookies.
Well, here’s the final product for you.
You basically make this like any other custard based ice cream…except instead of mixing the sugar and yolks until ribbony and light, you mix the speculoos spread. It doesn’t get to be the same consistency, but in the end the ice cream is as creamy and yummy as ever, so don’t worry. If you have trouble mixing it, just add some of the milk/cream mixture to thin it out.
Speculoos Ice Cream, adapted from Serious Eats
Ingredients:
- 1 1/2 cups heavy cream
- 2 1/2 cups whole milk
- 1/2 cinnamon stick
- 1 cup speculoos spread (homemade or store bought)
- 6 egg yolks
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 cup speculoos cookies, broken
Directions:
1. In a medium saucepan, heat the milk, heavy cream, and cinnamon stick over medium low heat. Reserve some of the milk mixture just in case you can’t really whisk the egg yolks in the next step.
2. Whisk the egg yolks.
3. Combine the speculoos spread and the sugar to the egg yolks and whisk until thoroughly combined (add some milk if necessary)
4. When the milk is hot, add it one ladleful at a time to the egg yolk mixture, whisking well while spooning it in, until more than half of the milk is in the bowl with the egg yolks.
5. Add mixture back to the pot of milk and heat over medium, until the mixture thickens.
6. Pour back into the bowl and let cool in the fridge for at least 4 hours, or overnight. You can speed up the cooling by making an ice bath, if you wish.
7. Once cool, add the vanilla.
8. Freeze according to your ice cream maker directions, adding the broken up cookies in the last 5 minutes.
Oh, and happy birthday, LISA! We know you’d love this ice cream!!
