Brown Sugar Ice Cream with Speculoos Crumbs

Everyone is in love with cookie butter, but the cookies they start with are pretty good, too. I like the spicy taste, and I thought it would go well with ice cream. I have made cookie butter swirled ice cream before, but nothing like this. I was inspired by my vanilla ice cream swirl recipe, and I came up with this.

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I used these cookies, but you could use similar ones (like the Biscoff ones).

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The crumbs stay nice and soft, even after frozen, which was just what I wanted. And, bonus, you could double the crumb recipe and just eat it by itself, too.

Directions for Brown Sugar Ice Cream with Speculoos Crumbs

Ice Cream

Adapted from Bi-Rite’s Cookbook

  • 1/2 cup packed dark brown sugar
  • 4 egg yolks
  • 1.5 cups heavy cream
  • 1 cup milk
  • Pinch of salt
  • 1 Tablespoon vodka
  • 1 Tablespoon vanilla

Whisk together 1/4 cup sugar with the egg yolks.

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In a medium saucepan over medium-low heat, stir together the cream, milk, salt, and remaining 1/4 cup sugar.

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When the mixture reaches a temperature of 170 degrees, pour some of it into the egg yolks, whisking to temper the eggs.

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Pour the egg and cream mixture back into the saucepan, continuing to stir until everything thickens and reaches a temperature between 175 degrees and 180 degrees. Strain the base into a bowl set in an ice bath.

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Stir the mixture occasionally as it cools to room temperature before covering it and chilling it overnight (or for at least a few hours).

Before churning, stir in the vodka and vanilla.

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Freeze with your ice cream machine, then stir in the crumbs (see recipe below) before storing in the freezer.

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Crumbs

Adapted from Momofuku Milk Bar and my recipe here

  • 3/4 cup Speculoos cookie crumbs (use a food processor)
  • 10 g milk powder
  • 2 teaspoons sugar
  • Pinch of salt
  • 2 Tablespoons butter, melted
  • 4 Tablespoons buttermilk (or milk or heavy cream)

Prepare a baking sheet and preheat the oven to 350 degrees. Stir together the cookie crumbs, milk powder, sugar, and salt.

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Stir in the melted butter, then use your hands to stir in the buttermilk.

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The mixture will clump. Place the clumps on the baking sheet, spreading them out evenly. Bake for about 10-15 minutes until slightly dry and darker. Break apart the larger clumps before stirring into the ice cream.

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Directions for Brown Sugar Ice Cream with Speculoos Crumbs (without pictures)

Ice Cream

Adapted from Bi-Rite’s Cookbook

  • 1/2 cup packed dark brown sugar
  • 4 egg yolks
  • 1.5 cups heavy cream
  • 1 cup milk
  • Pinch of salt
  • 1 Tablespoon vodka
  • 1 Tablespoon vanilla

Whisk together 1/4 cup sugar with the egg yolks. In a medium saucepan over medium-low heat, stir together the cream, milk, salt, and remaining 1/4 cup sugar. When the mixture reaches a temperature of 170 degrees, pour some of it into the egg yolks, whisking to temper the eggs. Pour the egg and cream mixture back into the saucepan, continuing to stir until everything thickens and reaches a temperature between 175 degrees and 180 degrees. Strain the base into a bowl set in an ice bath. Stir the mixture occasionally as it cools to room temperature before covering it and chilling it overnight (or for at least a few hours).

Before churning, stir in the vodka and vanilla. Freeze with your ice cream machine, then stir in the crumbs (see recipe below) before storing in the freezer.

Crumbs

Adapted from Momofuku Milk Bar and my recipe here

  • 3/4 cup Speculoos cookie crumbs (use a food processor)
  • 10 g milk powder
  • 2 teaspoons sugar
  • Pinch of salt
  • 2 Tablespoons butter, melted
  • 4 Tablespoons buttermilk (or milk or heavy cream)

Prepare a baking sheet and preheat the oven to 350 degrees. Stir together the cookie crumbs, milk powder, sugar, and salt. Stir in the melted butter, then use your hands to stir in the buttermilk. The mixture will clump. Place the clumps on the baking sheet, spreading them out evenly. Bake for about 10-15 minutes until slightly dry and darker. Break apart the larger clumps before stirring into the ice cream.

 

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6 thoughts on “Brown Sugar Ice Cream with Speculoos Crumbs

  1. Waw! You made a perfect ice-cream & topped it with tasty crunchy speculaas crumbs,…oh la laaaaaa! Waw!! MMMMMMMMMMMMMMMMMM!

    Speculaas is also a Belgian speciality & it originates from the region around Hasselt, Flanders, where I come from!

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