This recipe appears in:Scooped: Speculoos-Stroopwafel Ice Cream
Speculoos spread, also known as Biscoff spread, can be found in specialty groceries, European import shops, and on the web. The New York-based Wafels and Dinges also offers their version for purchase at carts or online.
Stroopwafel are increasingly available in gourmet shops and supermarkets, such as Trader Joe's.
- 6 egg yolks
- 1 cup speculoos spread
- 2 tablespoons sugar
- 3 cups half and half
- 3/4 teaspoon kosher salt
- 2 teaspoons freshly grated ginger
- 2 petals star anise
- 1 1/2 cups finely chopped stroopwafel, from 4 to 6 large cookies
In a curved saucepan or large bowl, whisk together egg yolks, speculoos, sugar, and about 1 cup half and half until a smooth paste forms. Add remaining ingredients and whisk till smooth.
Cook custard on medium low heat, whisking very frequently, until it thickens to coat the back of a spoon but a swiped finger leaves a clean line. Transfer to an airtight container and chill overnight. Keep chopped stroopwafel chilled in freezer.
The next day, churn ice cream according to manufacturer's instructions. In last minute of churning, slowly add in stroopwafel chunks. Serve immediately as soft serve or let firm up in freezer for 2 to 3 hours.