Photo and Recipe By:
traceysculinaryadventures
Ingredients:
1 3/4 cups heavy cream
3/4 cup 1% milk
1/2 cup sugar, divided
1/2 teaspoon kosher salt
5 large egg yolks
1/3 cup Speculoos spread
scant 1 cup white chocolate chips
3/4 cup 1% milk
1/2 cup sugar, divided
1/2 teaspoon kosher salt
5 large egg yolks
1/3 cup Speculoos spread
scant 1 cup white chocolate chips
Directions
To make the ice cream: Add the heavy cream, milk, half of the sugar, and the salt to a medium saucepan and set over medium heat. Allow the mixture to come to a simmer.
Meanwhile, whisk the egg yolks and the remaining half of the sugar in a heatproof bowl until pale in color. Add the Speculoos spread to a second heatproof bowl and set aside. Slowly add the warm cream mixture to the egg yolks, whisking constantly. Pour back into the saucepan and set over medium-low heat. Stir constantly until the mixture thickens enough to coat the back of a wooden spoon (about 170-175 F on an instant read thermometer). Strain the custard into the bowl containing the Speculoos spread and stir to combine.
Cover and refrigerate until thoroughly chilled (overnight is good). Freeze in your ice cream maker according to the manufacturer's instructions. Once the ice cream reaches soft serve consistency and is just about ready, add the white chocolate chips and churn for another minute or two to distribute them throughout. Transfer the ice cream to an airtight container and freeze until firm, at least 4 hours.
Makes about 1 quart
To make the ice cream: Add the heavy cream, milk, half of the sugar, and the salt to a medium saucepan and set over medium heat. Allow the mixture to come to a simmer.
Meanwhile, whisk the egg yolks and the remaining half of the sugar in a heatproof bowl until pale in color. Add the Speculoos spread to a second heatproof bowl and set aside. Slowly add the warm cream mixture to the egg yolks, whisking constantly. Pour back into the saucepan and set over medium-low heat. Stir constantly until the mixture thickens enough to coat the back of a wooden spoon (about 170-175 F on an instant read thermometer). Strain the custard into the bowl containing the Speculoos spread and stir to combine.
Cover and refrigerate until thoroughly chilled (overnight is good). Freeze in your ice cream maker according to the manufacturer's instructions. Once the ice cream reaches soft serve consistency and is just about ready, add the white chocolate chips and churn for another minute or two to distribute them throughout. Transfer the ice cream to an airtight container and freeze until firm, at least 4 hours.
Makes about 1 quart
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