Monday, February 24, 2014

Vanilla Bean Speculoos Swirl Ice Cream

I know, I know, it`s still Winter in the U.S. But, for an ice cream fanatic, I eat it regardless. If you look at my Instagram, you would know what I mean. I eat ice cream all the time. When it`s cold out, these ice cream parlors are very smart. They have tricks to get you in their stores. They turn on the heater in their stores or they give you rewards like, double stamps on their loyalty card program, for rainy days.

I couldn`t wait for Spring or Summer to give you this ice cream recipe. For one, IT`S AMAZING. Second, it`s ice cream with speculoos cookies crushed in them. How can it even taste anything less that great?? I will tell you: it just doesn`t. :)

It may seem like I`m a little speculoos cookie-obsessed since I posted a banana biscoff muffin recipe just last week. It wasn`t done intentionally. It just sort of happened. I have the cookies, so my mind just starts to race with ideas to use them.

Also, excuse the weird/poor photo. I know the ice cream is like...melted. It was just, incredibly hot that one day...haha. Hopefully, the swirls of crushed speculoos cookies is enough to convince you to try this recipe. It`s not often that I eat a whole container of ice cream, but I am forever guilty of doing just that with this ice cream. No lie!

In all seriousness, you must try this. Vanilla bean ice cream is always a wonderful choice. Add in swirls of cookies...and you get something amazing!

P.S. - I`ve been trying to improve on my food photography and I believe I am getting better (hopefully) for the more recent recipes I am currently working on. So, please bear with me as I post older recipes/photos along with the more recent ones! Some are taken half a year ago.

Vanilla Bean Speculoos Swirled Ice Cream 
Adapted: Joy of Baking| Yields: about 1 ½ quart | Level: Easy | Total Time:  40 minutes+ Chilling time | Print

-          1 cup whole milk
-          1 cup heavy cream
-          1 vanilla bean
-          5 large egg yolks
-          2/3 cup granulated sugar
-          ½ teaspoon vanilla extract
-          4-5 speculoos cookies, finely crushed

1.       In needed, freeze your ice cream bowl 24 hours in advance.
2.       In a large saucepan, heat the milk and cream on medium heat.
3.       Scrape the vanilla seeds, lengthwise, into the milk. Then drop the whole bean into the mixture.
4.       Heat the milk mixture until it thickens slightly and tiny bubbles/foam a little on the edge. (Do not let it boil!)
5.       Remove saucepan from heat and take out the vanilla bean.
6.       In a bowl with an electric mixer, beat the egg yolks and sugar until light and fluffy.
7.       Pour half of the milk mixture into the egg mixture, while whisking the egg mixture constantly. Then, transfer everything back into the milk mixture.
8.       While stirring constantly and scraping the bottom of the pan, heat mixture until it thickens and coats the back of the spoon.*
9.       Remove from heat, strain mixture through a fine mesh sieve over a large bowl.
10.   Cover bowl with plastic wrap touching the top of the mixture.
11.   Chill completely, or overnight (the best option).
12.   Following your ice cream manufactures instructions, churn your ice cream.
13.   In a freezer safe container: scoop some ice cream, add some crushed speculoos cookies. Layer with more ice cream and cookie crumbs until all the ice cream has been transferred to the container (ending with ice cream on top). Using a knife, whirl the cookie crumbs into the ice cream. Allow ice cream to harden for at least 5 hours, or to your desired consistency before serving.


-          To test, it's best to use a wooden spoon and run your finger along the spoon. If the line you just made with your finger is still there, it's ready. If it's still watery, it's not thick enough.