I have a new definition for self-actualization: steadfastly ignoring a 500 ml tub of ice cream sitting in your freezer and eating a bowl of watermelon instead.
Sometimes, this sugary hobby of mine really needs to be checked.
But not at this very moment. Right now, let’s all look at this.
I made ice cream! At home! Without a fancy machine! And it almost collapsed in the murderous heat but whether melted or frozen, I scream for ice cream.
I loved working with Speculoos so much, I had to try it again in some way. Preferably a way that didn’t require me to switch on the oven.
Enter, this beautiful recipe as I was scrolling through my WordPress Reader. Boom.
I didn’t have the Lotus biscuits that actually make Speculoos, but that’s fine, I just mixed in some melted (but cooled) Speculoos once the ice cream and set and it was just as unbelievable. In just a few ingredients and just a few minutes, you have an excellent substitute for preservative-filled readymade ice cream and a terrific last-minute-craving-solver.
It is rich, creamy, thick and not cloyingly sweet. Bursting with the biscuit-y, gingerbread-y, spiced Speculoos flavour. So good.
The photos you see here were taken the next day, and I discovered the ice cream set even better after 2 days. So try that if you’re working in tropical conditions. Once the camera was on it, the sun decided to do its thing and the melting began. If you’re photographing, there’s really nothing to do about this problem, no matter how long you let your ice cream sit in the freezer. Just shoot and eat as quickly as you can 😀
What you’ll need:
500 ml cold whipping cream (more on whipping cream here)
400 gms condensed milk (1 can of Nestle, Amul, or any other)
200 gms Speculoos, room temperature (or peanut butter! yum!)
1 tsp vanilla
What to do:
1. Make sure the cream is chilled at least overnight, if not more. Do not freeze.
2. About 2 hours before you begin, put the bowl you’ll beat the cream in, along with the beaters, into the fridge. The colder everything that touches the cream is, the easier and better the whip. If possible, work in a cooled room with the AC on.
3. Mix the condensed milk and Speculoos in a large bowl till well combined and smooth. It will thicken as it sits but will loosen up the second you start stirring again.
4. Begin whipping the cream in the chilled bowl. This shouldn’t take more than 4 to 5 minutes in our weather. You’re looking for the cream to go from frothy to thick and glossy with soft peaks that have rounded, blunt tops.
5. Fold the whipped cream into the Speculoos mixture till combined. Pour into a freezer-safe container (an old ice cream tub works great) and freeze for at least 2 days.
Scoop into cones, cups or big spoons, drizzle with melted Speculoos and eat fast!