Speculoos ice cream
Ingredients:
- 3 eggs
- 100 g granulated sugar
- 250 ml heavy cream 35%
- 100 g speculoos
Preparation:
Use 70 g of the speculoos to create a crunch.
This ice cream cake must be made at least 24 hours in advance.
Ensure there is a spot in your freezer where the tin can sit completely flat so that it freezes properly.
Only take the cream out of the fridge just before you need it. You can even put the mixing bowl for the cream in the fridge too. The colder it is, the easier it is to whip.
Separate the egg yolks from the whites.
Mix the egg yolks together with 50 g of sugar until the mixture turns light yellow and no more sugar crystals are visible.
Now rinse your mixer well before whipping the egg whites.
Whip the egg whites halfway, then add 25 g of sugar. Continue whipping until the egg whites are firm. You should be able to turn the bowl upside down without the egg whites falling out.
Rinse the beaters again before moving on to the next step.
Now take the cream out of the fridge and add the final 25 g of sugar. Whip the cream until you have whipped cream. You can stop mixing once you can pull the mixer out of the mixture and small peaks remain. Make sure not to mix for too long, otherwise it will become too hard.
Now comes the part where you must be most careful, i.e., combining the different parts. For this, it is best to use a spatula.
Add the egg yolk mixture to the whipped cream and fold it in carefully. Now add 70 g of the speculoos.
Now add the egg whites to the mixture and fold in again very carefully. You don't want to knock the air out of the mixture, otherwise the ice cream cake will become very hard.
Place the mixture into the silicone baking tin and flatten the top with the spatula.
Place the tin flat in the freezer.
After 24 hours, you can take it out. Carefully loosen the ice cream cake from the tin.
Now turn the ice cream cake out onto a serving board and remove the tin.
You can use the rest of the speculoos to decorate the cake.
Put it back in the freezer until you want to serve it.
Enjoy!
ZijTak tips:
Baking tin:
For this ice cream cake, we used a silicone baking tin. This makes the ice cream cake come out of the tin easily.
