Behold... my new obsession. Cookie Butter! Okay, so it has Speculoos in it. Sure, I had really no idea what Speculoos was. I had just heard about it over in Europe and that it was delicious. So, imagine my bewilderment when I came across this concoction while in line at Trader Joe's picking up a salad. Cookie Butter? Does that say what I think it does? Why yes my friends it does and let's just say it is everything you have ever imagined it to be.
My mind wandered with the possibilities that could arise from such a delicious product. Literally delicious! I swear I can eat this stuff by the spoonful. But, what to make with it. Cookies? Blondies? Ice cream?! I chose the latter and was not disappointed. But, beware, this ice cream is extremely creamy and is reminiscent of gelato. Heavy but oh so worth it and it's the spot. Enjoy!
Makes about one quart
1.5 cups milk
1.5 cups heavy cream
5 egg yolks
3/4 cup sugar
2 teaspoons vanilla extract
1 cup Cookie Butter
12 hand crushed Pepperidge Farms Ginger Men Cookies
1. Heat the milk, cream, vanilla, half of the sugar and cookie butter over medium high heat, stirring until cookie butter melts and is incorporated into the mixture. Bring to a simmer.
2. Whisk the egg yolks with the other half of the sugar and add to the simmering mixture.
3. Whisk the mixture over medium-high heat, being careful to not make the mixture boil. Once the mixture thickens and can coat the back of a spoon (5-7 minutes) transfer the mixture to a bowl that has a fine sieve and the bowl is set in another bowl that is an ice bath. After the mixture has cooled slightly, you can take the bowl with the mixture out of the ice bath and transfer to the refrigerater. Keep in the fridge for a minimum of 4 hours to preferably overnight.
4. When ready to churn the ice cream, once you pour the cream mixture into your ice cream maker while it is churning, add the cookie bits. Once mixture is finished churning, transfer the ice cream to a container and freeze for about two hours prior to eating.
Recipe by Milk Bar
1 ounce 72% Chocolate, choppped
2 tablespoons cocoa powder
1/8 teaspoon kosher salt
2 tablespoons corn syrup
2 tablespoons sugar
1/4 cup heavy cream
1. Combine the chocolate, cocoa powder, and salt in a medium bowl.
2. Combine the corn syrup, sugar and heavy cream in a heavy bottomed sacuepan and stir intermittently while bringing to boil over high heat. The moment it boils, pour it into the bowl holding the chocolate. Let it sit one minute.
3. Slowly begin to whisk the mixture. Then continue, increasing the speed of your whisking every 30 seconds, until the mixture is glossy and silky-smooth. This will take 2-4 minutes depending on your speed. You can use the sauce at this point or keep in an airtight container in the fridge for up to 2 weeks.