Belgian Speculoos Ice Cream

Name: Belgian Speculoos Ice Cream
Prep time: PT30 minutes
Cook time: PT10 minutes
Total time: PT4 hours (plus churning time)
Yield: 8
Cuisine: Belgium
Ingredients: 2 cups Whole milk; 1.5 cups Heavy cream; 0.5 cup Light brown sugar; 0.25 cup Granulated sugar; 6 large Egg yolks; 1.5 tsp Vanilla extract; 1 tsp Ground cinnamon; 0.25 tsp Ground cloves; 0.25 tsp Ground nutmeg; 0.25 tsp Ground ginger; 0.25 tsp Ground cardamom; 0.25 tsp Salt; 8 oz Speculoos cookies (about 1.5 cups crumbs, crushed); 0.66 cup Speculoos spread (such as Biscoff or Lotus spread)

A delightful homemade ice cream infused with the warm, spiced flavors of Belgian speculoos cookies and speculoos spread. This recipe creates a rich, creamy, and intensely flavored dessert perfect for any occasion.

準備時間30 minutes

調理時間10 minutes

合計時間4 hours (plus churning time)

分量8

難易度Medium

オリジナル· Feb 8

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👨‍🍳 作り方

1
In a medium saucepan, heat the milk and heavy cream over medium heat until just simmering. Do not boil.
💡 プロのコツ: Heating the dairy gently helps to infuse flavors and prepare for tempering.
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.
💡 プロのコツ: Whisking the sugars with the yolks helps prevent a grainy texture.
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.
💡 プロのコツ: Tempering is crucial to prevent the eggs from scrambling.
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
💡 プロのコツ: A thermometer is helpful for accuracy, but the 'coat the spoon' test is reliable.
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.
💡 プロのコツ: Straining ensures a silky smooth ice cream base.
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
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.
💡 プロのコツ: 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
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

調理履歴を記録する

💡 プロのコツ

✓Use good quality speculoos cookies and spread for the best flavor.
✓Ensure the custard is completely chilled before churning for optimal texture.
✓For a more intense speculoos flavor, add a few whole crushed cookies during the last few minutes of churning.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add a tablespoon of bourbon or dark rum to the custard base for an adult twist.
Swirl in some melted dark chocolate along with the speculoos spread.
For a coffee-speculoos flavor, steep coffee beans in the milk and cream mixture.