Homemade Speculoos Ice Cream

Indulge in the creamy, spiced goodness of homemade Speculoos ice cream, featuring the warm flavors of Speculoos spread, cinnamon, and nutmeg.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 1/2 cup Speculoos spread
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• Pinch of salt

Instructions:

In a saucepan, combine heavy cream, milk, sugar, cinnamon, nutmeg, and salt

Heat over medium-low heat, stirring occasionally, until sugar is dissolved and mixture is hot but not boiling

In a separate bowl, whisk egg yolks

Slowly pour a small amount of the hot cream mixture into the egg yolks, whisking constantly, to temper the eggs

Pour the tempered egg mixture back into the saucepan with the remaining cream mixture, whisking constantly

Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes

Remove from heat and stir in vanilla extract and Speculoos spread until smooth

Strain the mixture through a fine-mesh sieve into a clean bowl to remove any lumps

Cover and refrigerate until chilled, at least 4 hours or overnight

Once chilled, churn the mixture in an ice cream maker according to manufacturers instructions

Transfer churned ice cream to a container and freeze until firm, at least 4 hours

Serve and enjoy