Homemade Speculoos Ice Cream Recipe Recipe

Name: Homemade Speculoos Ice Cream Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 1/2 ounces; (about 3/4 cup; 145g), see note; 4 ounces egg yolk (about 1/2 cup; 110g), from about 8 large eggs; 3/4 teaspoon (3g) Diamond Crystal kosher salt, plus more as needed; for table salt, use half as much by volume or use the same weight; 1/8 teaspoon baking soda; 6 3/4 ounces Biscoff crumbs (about 1 1/2 cups; 190g), from store-bought or; 9 ounces heavy cream (about 1 cup plus 2 tablespoons; 255g); 11 ounces whole milk (about 1 1/4 cups plus 2 tablespoons; 310g); 1/4 ounce bourbon or rye whiskey, or whatever sounds tasty (about 1/2 tablespoon; 7g), optional; 1 teaspoon (5ml) vanilla extract

Servings: persons

5 1/2 ounces
(about 3/4 cup; 145g), see note
4 ounces egg yolk (about 1/2 cup; 110g), from about 8 large eggs
3/4 teaspoon (3g) Diamond Crystal kosher salt, plus more as needed; for table salt, use half as much by volume or use the same weight
1/8 teaspoon baking soda
6 3/4 ounces Biscoff crumbs (about 1 1/2 cups; 190g), from store-bought or
9 ounces heavy cream (about 1 cup plus 2 tablespoons; 255g)
11 ounces whole milk (about 1 1/4 cups plus 2 tablespoons; 310g)
1/4 ounce bourbon or rye whiskey, or whatever sounds tasty (about 1/2 tablespoon; 7g), optional
1 teaspoon (5ml) vanilla extract

1
Combine toasted sugar, egg yolks, salt, and baking soda in a 3-quart stainless steel saucier, then whisk in cookie crumbs, cream, and milk. Cook over medium-low heat for a few minutes, until warm to the touch. Increase heat to medium, stirring and scraping constantly with a flexible spatula, and cook until steaming-hot, about 8 minutes or to 155u00b0F (68u00b0C). Pour through a fine-mesh sieve into a large stainless steel bowl, pressing gently with a flexible spatula to release the liquid trapped in the crumbs.
2
Fill a sink compartment or extra-large bowl with a few inches of ice water and place bowl with custard inside, stirring from time to time, until cool, about 30 minutes. Cover and refrigerate until no warmer than 40u00b0F (4u00b0C), about 4 hours. (The ice cream base can be kept refrigerated for up to 1 week.) Stir in whiskey and vanilla and season to taste with more salt if desired. Churn in an ice cream machine according to the manufacturer's directions. Meanwhile, place a 1-quart container and flexible spatula in the freezer.
3
When ice cream looks thick and light, shut off the machine and scrape ice cream into chilled container, using chilled spatula. Enjoy as soft-serve, or cover with plastic pressed directly against surface of ice cream, then close lid and freeze until hard, about 4 hours.

312

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 1/2 ounces, (about 3/4 cup; 145g), see note, 4 ounces egg yolk (about 1/2 cup; 110g), from about 8 large eggs, 3/4 teaspoon (3g) Diamond Crystal kosher salt, plus more as needed; for table salt, use half as much by volume or use the same weight, and more.

Yes, Homemade Speculoos Ice Cream Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

Homemade Speculoos Ice Cream Recipe

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