It really was summery when I made this ice cream, I promise. Even though it’s pouring down with rain outside now when I made it the weather was so beautiful, all I wanted to do was go and laze on the Heath and enjoy the rare British sunshine. But you know what? Make this recipe anyway, curl up on the sofa, pop on your favourite film and enjoy a few scoops of this delicious ice cream. It uses a vanilla ice cream as its base and has biscuit crumbs stirred in, after churning. The flavour really improves after it has had a day to freeze, the delicious flavour of the speculoos biscuit spreads into the ice cream and your left with a spicy biscuity wonderful ice cream. For those who haven’t come across the glory that is Speculoos it is a Belgian spiced biscuit that is hands down my favourite commerically made biscuit and available at most supermarkets (it looks like this http://bit.ly/lmZ1gc).
Speculoos Ice Cream
300ml double cream
450ml whole milk
4 egg yolks
150g caster sugar
1/2 tsp vanilla bean paste
2 tbsp vodka
125g speculoos biscuits, crushed (leaving the odd slightly larger crumb)
In a medium saucepan add the cream, milk, half the sugar and vanilla bean paste. Over medium heat bring to a simmer.
As the liquid comes to temperature add the egg yolks and the remaining sugar to a medium bowl and whisk together. Once the liquid has come to a simmer pour onto the eggs, whisking constantly.
Pour the custard mixture back into the pan and place back over low heat and cook, stirring constantly until the custard thickens and coats the back of a spoon.
Fill a large bowl one third full of water and ice and place the medium bowl inside to make an ice bath. Pour the custard into a medium bowl and stir until cooled. Stir in the vodka and press a piece of clingfillm to the surface of the custard and refrigerate until the custard is thoroughly chilled.
Using an Ice Cream Maker churn the custard according to the manufacturers instructions.
Once churned add the biscuit crumbs and stir into the ice cream. Place into a freezable container and freeze until firm.