👨‍🍳 निर्देश

1. 1

   In a medium saucepan, heat the milk and heavy cream over medium heat until just simmering. Do not boil.

   💡 पेशेवर सुझाव: Heating the dairy gently helps to infuse flavors and prepare for tempering.
2. 2

   In a separate bowl, whisk together the light brown sugar, granulated sugar, egg yolks, vanilla extract, and all the ground spices (cinnamon, cloves, nutmeg, ginger, cardamom) and salt until well combined.

   💡 पेशेवर सुझाव: Whisking the sugars with the yolks helps prevent a grainy texture.
3. 3

   Slowly temper the egg mixture by gradually whisking about 1 cup of the hot milk mixture into the egg yolks. Then, pour the tempered egg mixture back into the saucepan with the remaining milk mixture.

   💡 पेशेवर सुझाव: Tempering is crucial to prevent the eggs from scrambling.
4. 4

   Cook the custard over medium-low heat, stirring constantly with a wooden spoon or spatula, until it thickens enough to coat the back of the spoon (about 170-175°F or 77-79°C). Do not let it boil.

   ⏱️ 8-10 minutes

   💡 पेशेवर सुझाव: A thermometer is helpful for accuracy, but the 'coat the spoon' test is reliable.
5. 5

   Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits of egg. Stir in the crushed speculoos cookies.

   💡 पेशेवर सुझाव: Straining ensures a silky smooth ice cream base.
6. 6

   Cover the custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill thoroughly in the refrigerator for at least 4 hours, or preferably overnight.

   ⏱️ 4 hours minimum
7. 7

   Once the base is well chilled, churn it in an ice cream maker according to the manufacturer's instructions. About 5 minutes before churning is complete, gradually add the speculoos spread, allowing it to swirl into the ice cream.

   💡 पेशेवर सुझाव: If you don't have an ice cream maker, freeze the base in a shallow container, stirring vigorously every 30-45 minutes until frozen.
8. 8

   Transfer the churned ice cream to an airtight container and freeze for at least 2-4 hours to firm up before serving.

   ⏱️ 2-4 hours