Speculoos Ice Cream Swirl

Make the Cookie Butter Sauce

1. In a small saucepan, gently heat the 0.5 cup of heavy cream over low heat until warm, but not boiling.
2. Remove from heat and stir in the warmed speculoos cookie butter until smooth and well combined.
3. Stir in half of the finely crushed speculoos cookies. Set aside to cool slightly.

Prepare the Vanilla Ice Cream Base

1. In a medium bowl, whisk together the egg yolks and sugar until pale and slightly thickened.
2. In a separate saucepan, heat the 2 cups of heavy cream over medium heat until it just begins to simmer around the edges.
3. Slowly temper the egg yolk mixture by gradually whisking in about half of the hot cream. Pour the tempered mixture back into the saucepan with the remaining cream.
4. Cook over low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon (about 5-8 minutes). Do not boil.
5. Remove from heat and stir in the vanilla extract. Strain the custard into a clean bowl, then cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill thoroughly in the refrigerator for at least 2 hours, or preferably overnight.

Assemble the Ice Cream

1. Once the ice cream base is thoroughly chilled, churn it in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
2. Transfer about half of the churned ice cream to a freezer-safe container.
3. Drizzle about half of the speculoos cookie butter sauce over the ice cream layer, and sprinkle with half of the remaining crushed speculoos cookies.
4. Repeat with the remaining ice cream, sauce, and crushed cookies, creating swirls as you layer.
5. Cover the container and freeze for at least 4 hours, or until firm.