John Myers
Speculoos – Ice Cream
The perfect speculoos – ice cream recipe with a picture and simple step-by-step instructions.
- 5 Egg yolk
- 3 tbsp Light honey
- 400 ml Cream
- 400 ml Milk
- 110 g Sugar
- 150 g Spekulatius
- 3 tsp Cinammon
- 1 tsp Pimento
- 0,5 tsp Ground cloves
- 0,5 tsp Ground cardamom
- 0,5 tsp Nutmeg
- You get about 2 liters of ice cream, bring the cream, milk and honey to the boil and then add all the spices. Let everything simmer for a few minutes at a low temperature. Beat the egg yolks with the sugar until frothy and gradually add the cream mixture and stir everything well. Put the mixture back into the pot and let it thicken at a low temperature while stirring constantly. IMPORTANT: Under no circumstances should the mixture boil, otherwise the egg yolk will curdle. Therefore, rather too little temperature than too much. To test whether the cream has thickened enough, simply dip a wooden spoon into the cream, pull it out again and blow lightly against the back of the spoon. When the cream is ready, rose-shaped rings will form on the wooden spoon.
- Cover the mixture and let it rest for a few hours in the refrigerator. Before the cream is processed further, whip again briefly with the hand blender or with a whisk. Put the speculoos in a freezer bag and make small with a mortar or board (the pieces should not be too big)
- Now there are two options: 1. Put the mixture in the ice cream maker and let it freeze until creamy. Put the chopped speculoos in the machine about 5 minutes before the end. The ice cream can be served in a creamy consistency. However, you can also put the ice cream in a freezer-safe box and store it in the freezer. 2. If you don’t have an ice cream machine, you can put the cream in a freezer-safe box and put it in the freezer. In the beginning you should stir the cream very well quite often (approx. Every 15 minutes). In the end, it is enough to stir the ice every 30 minutes. Finally add the chopped speculoos and stir well.
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