Speculoos Cookie Ice Cream

1. 1

   With an electric mixer, beat the egg yolks with sugar and the vanilla until creamy. Add the milk.

2. 2

   Mix until well incorporated.

3. 3

   Thicken the mixture in a water bath, while constantly stirring.

4. 4

   Then add the speculoos crumbs.

5. 5

   Let cool whisking occasionally.

6. 6

   (A skin will form).

7. 7

   When the mixture is cold, mix in the cream.

8. 8

   Refrigerate for 30 minutes before churning.

9. 9

   Transfer to the ice cream maker and follow manufacturers instructions.

* Per serving · 4 servings · Values may vary.

No additional tips available.