Homemade Speculoos Ice Cream Recipe

Combine toasted sugar, egg yolks, salt, and baking soda in a 3-quart stainless steel saucier, then whisk in cookie crumbs, cream, and milk. Cook over medium-low heat for a few minutes, until warm to the touch. Increase heat to medium, stirring and scraping constantly with a flexible spatula, and cook until steaming hot, about 8 minutes or to 155°F (68°C). Pour through a fine-mesh strainer into a large stainless steel bowl, pressing gently with a flexible spatula to release the liquid trapped in the crumbs.

Fill a sink compartment or extra-large bowl with a few inches of ice water and place bowl with custard inside, stirring from time to time, until cool, about 30 minutes. Cover and refrigerate until no warmer than 40°F (4°C), about 4 hours. (The ice cream base can be kept refrigerated for up to 1 week.) Stir in whiskey and vanilla and season to taste with more salt if desired. Churn in an ice cream machine according to the manufacturer’s directions. Meanwhile, place a 1-quart container and flexible spatula in the freezer.

When ice cream looks thick and light, shut off the machine and scrape ice cream into chilled container, using chilled spatula. Enjoy as soft-serve, or cover with plastic pressed directly against surface of ice cream, then close lid and freeze until hard, about 4 hours.