John Myers
Speculoos Ice Cream
The perfect speculoos ice cream recipe with a picture and simple step-by-step instructions.
- 8 Egg yolk
- 100 g Sugar
- 470 ml Cream
- 200 ml Milkmaid – sweetened condensed milk
- 50 g Dextrose
- 1 tsp Speculoos seasoning
- 0,5 tsp Cinnamon
- 6 Speculoos to crumble
- Bring the cream, milkmaid, spices and dextrose to the boil, stir well and remove from the heat.
- Beat the egg yolks and sugar over the hot water bath until the mixture has heated up but has not curdled.
- Pour the two masses together, stir well and allow to cool. Then in the refrigerator for a few hours.
- Coarsely crumble the speculoos biscuits. Provide.
- When the mass has cooled down, pour it into a suitable container and only now fold in the speculoos crumbs. In the freezer. With this type of preparation, however, the mixture must be stirred about every 45 minutes so that no crystals form. This has to be repeated until the ice cream has reached the desired consistency.
- If you have an ice cream machine, prepare it according to the machine’s instructions. The speculoos crumbs are added to the ice cream mass while the machine is running.
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