I’ve had a horrible week or so, hence me not posting earlier. I had such a wonderful weekend with my southern friends and then I had to have my wisdom tooth out. Unfortunately the socket got infected, I won’t go into the details but it’s been really sore and all I’ve wanted to do is rest. The dentist has packed it with wadding coated in clove oil. I had this done on Monday and I’m still tasting the cloves now. Bleh! The worst thing is I have to go back and have my other wisdom tooth taken out in a few weeks!
Back to my actual recipe. As I told you guys before, my dear mother bought me a crazy amount of speculoos stuff – including 3 jars of speculoos paste. There’s no way I’d eat that much before the expiry date normally so I thought I’d try some different stuff, and this time it was icecream! I remembered the lovely Steph from Clockwork Lemon had a basic icecream recipe which I adapted and used to make this. I added in a bit of banana too because the flavour goes awesomely well with speculoos! I photograhed the whole process but some time between me taking the photos and getting them onto the blog a couple of them have got lost in cyberspace never to be seen again…most of them are here though.
Just as an FYI if you have a small icecream maker like me then there will probably be too much mixture to put it all in in one go – you could save half and make some other awesome icecream later?
You’re gonna need these ingredients…
We’re going to cook the milk, half the sugar and salt in a heavy bottomed pan. With a whisk we’re going to beat the eggs and rest of the sugar until it gets to the ribbon stage…
Carefully and slowly pour the warm milk mixture in with the egg mixture and whisk until combined, it goes pretty frothy!
Clean your heavy bottomed pan and place mixture back in, stirring whilst it thickens. Once thickened, remove from the heat. Chillax.
Next, go bananas!
Blend your peeled banana. Check out this awesome Ninja blender I got from my QVC-addicted mother. It’s pretty awesome!
Add 6 heaped spoonfuls of speculoos paste and the mashed banana and stir well to combine.
Churn! Put it in the freezer and try not to eat until it’s frozen properly!
Adapted from Clockwork Lemon’s Homemade Ice Cream recipe
- 1 pint full fat milk
- 300ml whipping cream
- 300g granulated sugar
- 2 eggs
- Pinch of salt
- 1 banana
- 6 big spoonfuls speculoos paste (I used the crunchy one)
- In a Le Creuset or other heavy bottomed pan, add the milk, 150g sugar and the pinch of salt. Heat until almost boiling, then remove from the heat.
- Whisk together the remaining 150g sugar and the eggs until it gets to ribbon stage (where the mixture looks like ribbons hanging down from the whisk).
- Slowly add the milk mixture to the egg mixture and keep whisking until combined fully.
- Clean your Le Creuset and add the mixture back into it. Heat until the mixture begins to thicken (around 10 minutes) and then remove from the heat, allowing it to cool (preferably overnight).
- Mash or blend the banana and add that and the speculoos paste to the icecream mixture and stir well.
- Churn as per the instructions for your icecream maker and freeze.