Speculaas (or Speculoos in Belgium) is a very traditional Dutch cookie. I’ve eaten it just as a cookie or I’ve put it as a topping on my bread, but I’ve never used it to put it in ice cream. I surely didn’t know what I was missing, because the combination of lemon ice cream and speculaas is divine!
Recipe from The Perfect Scoop, by David Lebovitz.
3 large lemons
3/4 cup sugar
1 cup whole milk
2 cups heavy cream*
Pinch of salt
5 egg yolks
1 1/2 cups crumbled speculoos or gingersnap cookies
*I’ve used whipping cream, because supermarkets in the Netherlands don’t sell heavy cream.
Zest the lemons directly into a food processor or blender. Add the sugar and blend until the lemon zest is very fine.
Warm the milk with the lemon-scented sugar, 1/2 cup of the heavy cream, and the salt in a heavy saucepan. Cover, remove from heat, and let infuse for one hour.
Rewarm the lemon-infused mixture. Pour the remaining 1 1/2 cups cream into a large bowl and set a mesh strainer on top.
In a separate bowl, whisk together the egg yolks. Slowly pour warm lemon-infused milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Discard the lemon zest and stir until cool over an ice bath.
Chill the mixture thoroughly in your refrigerator, then freeze in your ice cream maker according to the manufacturer’s instructions. As you remove it from the ice cream maker, stir in the cookie bits.