Tuesday, September 17, 2013

Speculoos Cinnamon Chip Ice Cream

Photo and Recipe by: Fabstatic

Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: 4 hours
Yield: About 1 1/2 Quarts
Creamy, smooth Speculoos  Ice Cream loaded with Cinnamon Chips!
  • 3 Tablespoons Cream Cheese, softened
  • 1 Cup Speuculoos spread
  • 2 cups whole milk
  • 1 1/2 Tablespoons Cornstarch
  • 1 1/4 cups heavy cream
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 2 Tablespoons light corn syrup
  • 1 cup Cinnamon Chips
  1. In a large bowl cream together the cream cheese and cookie butter, set aside.
  2. Fill a separate large bowl with cold water and ice cubes.
  3. In a small bowl whisk together 2 tablespoons of milk with the cornstarch and set aside.
  4. In a medium sized saucepan over medium heat, stir together the remaining milk, cream, salt, sugar, and corn syrup.
  5. Whisking occasionally bringing it to a rolling boil, where the milk is bubbling but not boiling over, for about 4-5 minutes.
  6. Then remove from heat, and slowly whisk in the cornstarch slurry.
  7. Bring back onto the stove, with a rubber spatula, constantly stir for about two minutes.
  8. Remove from heat, and slowly pour into the large bowl with the speculoos-cream cheese mixture. Going back and forth between the whisk and the rubber spatula, stir until the speculoos spread is fully melted into the milk mixture. It may take 2-3 minutes, but it will fully melt and you'll have a golden brown liquid!
  9. Once everything is mixed together well, set the bowl in the ice bath for 30-40 minutes, adding additional ice cubes if necessary to fully cool the liquid.
  10. Once cooled all the way through, pour the mixture into your ice cream maker and churn according to manufacturers instructions. Mine takes about 20-25 minutes.
  11. In the remaining 2 minutes, pour in the cinnamon chips.
  12. When its done transfer to a freezer safe container, cover with a lid, or plastic wrap pressed onto the ice cream. Freeze at least two hours. Enjoy!

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