It seemed to be time for some more ice cream, as I was plodding my way through a dreary rain-soaked and chilly week back around May 25th. I'd stocked up on Biscoff cookies on a Costco run a while back, intending to employ them in pie and cheesecake crusts but also in a second round of Stella Parks's recipe for speculoos ice cream. Rather than cookie butter or a combination of spices that constitute speculoos, this recipe depends on pulverizing about 24 Biscoff cookies that then mostly dissolve into the milk and cream and sugar and egg yolks when you cook the base. I churned it that Wednesday morning and it was ready for sampling that night...and again the next night, when tongues were in desparate need of cooling following the Korean pulled pork tostadas meal.
"Homemade Speculoos Ice Cream," by Stella Parks of SeriousEats.com. [Published 29 June 2017; Updated 22 May 2020]
Toasted Sugar, based on "How To Make Rich, Flavorful Caramel without Melting Sugar," by Stella Parks of SeriousEats.com. [Published 16 May 2016; Updated 30 October 2019]
No comments:
Post a Comment