We know, we know – it’s been too long. Let’s follow that “absence makes the heart grow fonder” quip – did you miss us? We missed all of you! We’re in need of some new ideas, dear readers, and would love a little direction on “Gimme Some Sugah!” Pretty please??
Now, onto the post!
Ah, ginger. It’s one of B’s favorite flavors – spicy and warm and oh so inviting no matter the culinary use.
Ginger icecream? Yessir! Want to make it extra ginger-y? Yessir! Addition of something gingery inside the cream is a must. Enter Speculoos, the famous spiced cookies from Belgium (a spicier version of American gingersnaps). Perfect way to end a Sunday…and a spoonful to end Monday…and another to end Tuesday…
I have a sugar problem.
Ginger Butterscotch Icecream with Homemade Speculoos Cookie Crunch
For the icecream (adapted from David Lebovitz’ “The Perfect Scoop”):
- 3 oz unpeeled sliced ginger
- 2 cups heavy cream
- 1 cup whole milk
- 5 tbsp unsalted butter
- 3/4 cup dark brown sugar
- 1/2 tsp kosher salt
- 6 large egg yolks
- 1 tbsp scotch
1. Add 1 cup of the cream and milk to a small saucepan with the ginger. Bring to a simmer and slight boil, and once bubbles appear cut the head, add the lid, and allow to cool to room temperature for 1 hour. Once cooled, remove the ginger.
2. In a medium saucepan, melt the butter and brown sugar and stir until well moistened. Add the gingermilkcream.
3. In a separate bowl, whisk the egg yolks. Slowly pour the warm ginger sugar cream mixture into the eggs, whisking constantly to temper, and add the mixture back to the pan.
4. Stir mixture constantly over medium heat until custard forms and coats the back of a wooden spoon (15-30 minutes depending on your stove and temp in the room).
5. Remove from head, add scotch, and pour the custard through a strainer into a bowl with the remaining cream.
6. Allow cream to cool completely, then freeze in your icecream maker.
For the cookie (also adapted from David Lebovitz’ “The Perfect Scoop”):
- 2 tbsp unsalted butter, room temperature
- 3 tbsp dark brown sugar
- 1tbsp barley malt (David used molasses)
- 1 large egg yolk
- 1/2 cup AP flour
- 1/4 tsp baking soda
- 2 tsp cinnamon
- 1 tsp ginger
- 1tsp allspice
1. Preheat over 350 degrees and line with foil or parchment paper.
2. Beat butter and sugar in a bowl til lighter in color (3-5 minutes).
3. Stir in molasses and egg yolg until combined.
4. In a separate bowl, combine, flower, soda, and spices.
5. Mix dry ingredients into wet until just combined.
6. Remove dough and pat the batter into a circle about 1/2 inch thick.
7. Bake for 18-20 minutes until crunchy and brown(er) around the edges). Set aside to cool for ice-cream assembly.
Full icecream assembly:
1. Add layers of icecream and broken up cookie into a pint container until filled. (Note: the ratio of cookie to icecream is pretty much 5:1 which is how I like it, but you can add your speculoos chunks based on how much cookie you like in your cream.)
B loved, I loved, wish I could have shared with more people to love. My only complaint is that the icecream itself was not as “ginger-y” as I would have liked it. The flavors of icecream really mute once frozen (even if the cooled cream itself is perfectly seasoned). I would probably double the ginger in the beginning if I wanted a stronger flavor. Good thing is those ginger cookies made up for it.