I have included piccies of the jars; the first two are the UK branding (crunchie and smooth) and the third is the continental branding of the smooth version. As you can see they are easy to spot.
You know those caramelised biscuits you get in the little wrappers with coffee in restaurants at the end of the meal, this spread is those, mushed up into an incredibly delicious peanut butter type affair. It is best eaten off a spoon IMHO or spread between two lotus biscuits if you're feeling particularly decadent ;).
Of course, now that I have an ice cream maker I had to try and make Speculoos ice cream. I've had it in the Netherlands before and it was divine, so I decided to have a go. I took two existing ice cream recipes and combined bits of them to make what did turn out to be rather delicious ice cream :).
Lots of recipes have a custard base, but I have found this one to make a very creamy, but lighter texture ice cream. The semi-skimmed milk helps to lift it.
- 1 small metal whisk
- 1 ltr Pyrex measuring jug
- measuring equipment (scales or cups etc)
- plastic box for freezing
- ice cream maker (if you don't have one see these instructions on how to make your ice cream - it's more work, but quite possible)
- 250ml (1 cup) semi-skimmed milk (skim milk)
- 300ml (1 1/4 cup) double cream (heavy cream)
- 50g (1/4 cup) caster sugar (superfine)
- 1/2 tsp salt
- 1 tsp vanilla extract
- 200g (1 cup) Speculoos/Biscoff spread (I used smooth, but crunchy would be fine, just leave out some of the biscuits below)
- 8 lotus biscuits (optional)
- Place all the ingredients except the lotus biscuits into the pyrex jug.
- Mix carefully with the small whisk - you are not trying to whisk the cream, just break down the spread so it mixes with the other ingredients so take it slowly. The mixture will go golden in colour and you will still see bits in it, especially if you decide to use the crunchy version of the spread.
- Place the mixture in the fridge for at least 30 mins to chill.
- Break up the lotus biscuits into pieces (they will break down more during churning, so do not make them too small - most of mine vanished :)) and place in a bag in the fridge to chill.
- My ice cream maker works best if I turn it on 10 mins before using, but check your manufacturer's instructions and turn it on when required.
- Pour in your mixture, making sure not to fill it more than 2/3rd (60%) full because ice cream expands as it chills.
- Set the timer for as long as your machine recommends - for me it was 25 mins with this recipe.
- After 10 mins of churning, add the broken biscuits.
- When churning is complete (the ice cream should be firm and it should be of a uniform colour) remove it from the machine to the container in which you are going to keep it and put it in the freezer. It will take between 2-4 hrs to finish freezing.
When you are ready to serve remove the ice cream 10 mins before it is required.