26.10.2009 Speculating over Ice Cream
My titles have been lame, I should be proud…
But anyway: finally, I’m waking up, posting this ice cream recipe, and smelling the roses coffee. Oh: Speculoos-flavored coffee, anyone? Who’s gonna do it?
On the pic up there, you can see the drizzled melted chocolate froze upon hitting the ice cream and then it made this sort of sculpture that was so cool, we almost didn’t eat it. (Yeah, right.)
As always, I don’t like overly sweetened frozen desserts, so be sure to have a taste of the preparation to adjust it to your liking.
2 1/2 cups (6 dl) soy creamer or half and half (aka half soy creamer, half milk alternative)*
3/4 cup (225 g) Speculoos spread (or look back here for Speculoos-related info)
1/4 cup (48 g) Sucanat
Pinch fine sea saltCombine all ingredients in a medium saucepan. Cook on medium heat until the sugar is dissolved and all items are combined.
Let cool and chill in the fridge overnight or for a few hours at least.
Follow the ice cream maker manufacturer’s instructions, and prepare ice cream.
Add a handful chocolate chips a few minutes before stopping the machine, or drizzle melted chocolate or Chocolate PB (or not PB) Syrup upon serving.Yield: 4 generous (about 2 large scoops each) servings
*Please note the creamer I used was very thick, so you might have to add 2 tablespoons (16 g) cornstarch or arrowroot powder to your creamer/milk alternative if yours is on the thin side, and cook it until it thickens a bit.