Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon salt
- 6 egg yolks
- 1/2 cup speculaas cookies, crushed
Special equipment needed:
- Ice cream maker
Step-by-step instructions:
1. In a medium saucepan, combine the heavy cream, whole milk, sugar, vanilla extract, cinnamon, ginger, nutmeg, cloves, cardamom, and salt. Heat over medium heat, stirring occasionally, until the mixture comes to a simmer.
2. In a separate bowl, whisk together the egg yolks. Slowly pour about 1 cup of the hot cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.
3. Pour the egg mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10-12 minutes.
4. Remove the saucepan from the heat and strain the mixture through a fine-mesh sieve into a clean bowl. Cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or overnight.
5. Churn the custard in an ice cream maker according to the manufacturer's instructions. During the last few minutes of churning, add the crushed speculaas cookies.
6. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours, or until firm.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Chilling time: 2 hours or overnight
Freezing time: 2 hours
Temperature:
Medium heat for cooking the custard
Serving size:
Makes about 1 quart of ice cream
Nutritional information:
Calories: 350
Fat: 22g
Saturated Fat: 13g
Cholesterol: 190mg
Sodium: 130mg
Carbohydrates: 34g
Sugar: 31g
Protein: 4g
Substitutions for ingredients:
- You can use half-and-half instead of heavy cream for a lighter version of the ice cream.
- You can use ground allspice instead of ground cardamom.
Variations:
- Add chopped almonds or pecans for a crunchy texture.
- Replace the speculaas cookies with gingersnap cookies for a similar flavor.
Tips and tricks:
- Make sure to temper the egg yolks with a small amount of the hot cream mixture before adding them back to the saucepan to prevent them from curdling.
- Chill the custard thoroughly before churning to ensure a smooth and creamy texture.
- Crush the speculaas cookies into small pieces for even distribution in the ice cream.
Storage instructions:
Store the ice cream in a freezer-safe container with a tight-fitting lid for up to 2 weeks.
Reheating instructions:
Let the ice cream sit at room temperature for a few minutes to soften before serving.
Presentation ideas:
Serve the ice cream in a bowl or cone with a sprinkle of crushed speculaas cookies on top.
Garnishes:
Sprinkle with additional crushed speculaas cookies or top with whipped cream.
Pairings:
Serve with a warm slice of apple pie or a cup of hot cocoa.
Suggested side dishes:
Fresh fruit or a simple green salad.
Troubleshooting advice:
- If the custard curdles, strain it through a fine-mesh sieve to remove any lumps before churning.
- If the ice cream is too hard, let it sit at room temperature for a few minutes to soften before serving.
Food safety advice:
- Make sure to cook the custard to at least 160°F to ensure that any harmful bacteria are killed.
- Store the ice cream in a freezer that is set to 0°F or below to prevent the growth of bacteria.
Food history:
Speculaas cookies are a traditional Dutch cookie that are typically flavored with cinnamon, nutmeg, cloves, ginger, and cardamom. They are often enjoyed during the holiday season and are a popular ingredient in Dutch desserts.
Flavor profiles:
The ice cream has a creamy and rich texture with warm and spicy notes of cinnamon, ginger, nutmeg, cloves, and cardamom. The crushed speculaas cookies add a crunchy texture and a sweet and spicy flavor.
Serving suggestions:
Serve the ice cream as a dessert after a cozy winter meal or as a sweet treat on a hot summer day.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Dutch
Taste: Cinnamon, Creamy, Sweet, Nutty, Cinnamon-Spiced