Speculoos-Stroopwafel Ice Cream

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.

Instructions

1
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.
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Half And HalfHalf And Half
Egg YolkEgg Yolk
Cookie ButterCookie Butter
SugarSugar
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Sauce PanSauce Pan
WhiskWhisk
BowlBowl
2
Add remaining ingredients and whisk till smooth.
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WhiskWhisk
3
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.
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CustardCustard
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WhiskWhisk
4
Transfer to an airtight container and chill overnight. Keep chopped stroopwafel chilled in freezer.
5
The next day, churn ice cream according to manufacturer's instructions. In last minute of churning, slowly add in stroopwafel chunks.
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Ice CreamIce Cream
6
Serve immediately as soft serve or let firm up in freezer for 2 to 3 hours.
DifficultyHard
Ready In1 h
Servings16
Health Score1
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