Cookie Butter Ice Cream: The Rich Custard Recipe for Perfect Scoop

Instructions:

1. Melt Cookie Butter: Gently melt ½ cup of the cookie butter spread until smooth and pourable (approx. 30 seconds). Set aside. Prepare Mix-Ins: Place the crushed speculoos biscuits and the remaining reserved ½ cup of cookie butter spread (not melted) in the fridge, ready for churning.
2. Combine Liquids: Whisk together heavy cream, whole milk, sugar, and salt in a saucepan. Heat over medium heat until steam rises and bubbles just form around the edge (do not boil). Remove from heat.
3. Temper the Yolks: In a separate bowl, lightly whisk the egg yolks. Slowly and continuously whisk about 1 cup of the warm cream mixture into the yolks to prevent scrambling.
4. Thicken the Custard: Pour the tempered yolk mixture back into the saucepan. Return to low-medium heat. Stir constantly until the mixture reaches 175°F to 180°F (80°C to 82°C), or until it coats the back of a spoon. Do not exceed 185°F (85°C).
5. Strain and Combine: Immediately pour the finished custard through a fine-mesh sieve into a chilling bowl. Stir in the ½ cup of melted cookie butter until fully combined.
6. Rapid Chill: Cover the base tightly with cling film, pressing the film directly onto the surface to prevent a skin. Refrigerate for a minimum of 4 hours, preferably overnight, until completely cold (below 40°F / 4°C).
7. Churn: Once the base is thoroughly chilled, churn according to your ice cream maker’s instructions (usually 20–30 minutes) until it reaches the consistency of soft-serve.
8. Swirl and Layer: During the last 2 minutes of churning, add the reserved ½ cup of solid cookie butter spread and the crushed speculoos biscuits. Alternatively, layer the churned soft-serve and mix-ins into the final freezer container, gently swirling with a knife.
9. Cure (Harden): Transfer the ice cream to an airtight container. Freeze for a minimum of 4 hours until hard, firm, and perfectly scoopable.