John Myers
Ingredients for 5 servings:
- 250 ml whipped cream
- 200 ml condensed milk, sweetened
- 200 g cream cheese
- 200 g speculatius cream
- 100 g speculatius biscuits
Instructions
Working time approx. 20 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 20 minutes
Can also be prepared with other cookies.
Whip the cold cream until semi-stiff. Then add the chilled sweetened condensed milk and whisk until the mixture stiffens. Caution: unsweetened condensed milk won’t work. In another bowl, mix 3/4 of the speculoos cream with the cream cheese. The speculoos cream blends more easily with the cream cheese if it’s warmed slightly beforehand, e.g., place the jar in a warm water bath. Crush the speculoos biscuits. Carefully fold the speculoos and cream cheese mixture into the cream and condensed milk mixture with a spatula, add 3/4 of the speculoos biscuits, and do not mix everything completely. Transfer the mixture to a small baking dish. Melt the remaining 1/4 of the speculoos cream in a water bath and pour it over the top. Use a wooden stick to create a pattern. Sprinkle the remaining speculoos biscuits on top. Freeze for at least five hours at -19 degrees Celsius. Tip: If you like, you can also make the ice cream with other biscuits that come with a matching cream, such as Lotus Biscuit Cream.
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