Speculoos-Stroopwafel Ice Cream
Speculoos-Stroopwafel Ice Cream is a gluten free and fodmap friendly dessert. One portion of this dish contains about 3g of protein, 13g of fat, and a total of 176 calories. This recipe serves 16. Head to the store and pick up sugar, petals star anise, half and half, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour. It is perfect for Summer.
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.