The recipe I choosen is from http://www.cavolettodibruxelles.it/2010/06/la-glace-au-speculoos,is English cream enriched with speculoos finely blended yum the smell is simply divineand as I told you I have to wait until tomorrow for my ratio
ingredients:
350 ml milk
150 ml double cream
110 gr. sugar
6 egg yolks
140 gr. speculoos
method:
Pour the milk and cream in a saucepan and add half the sugar. Bring to a boil. Meanwhile whisk the egg yolks with remaining sugar.
Pour the hot milk on the beaten egg yolks, stirring well, then pour all into the saucepan and heat, stirring constantly with a wooden spoon, not quite boil (basically make a creme anglaise). Blend finely 40g speculoos and incorporate it into the final cream. Allow to cool and store in a cool place overnight. The next day, pour the custard into ice cream maker, turn it on, and when the cream starts to thicken, add the remaining 100g of speculoos, coarsely blended.
here the ice cream ready to be..devoured!!!!yum
