This recipe is very popular in Belgium and Holland. So if you have the opportunity to go there, please bring real Flemish speculaas with you. But you can also use German Spekulatius.
Beat egg yolks, sugar and salt until frothy. Slowly and evenly add the milk, vanilla sugar and cinnamon. Peel off to the rose in a hot water bath while stirring continuously, i.e. stir until the mixture begins to thicken slightly. Make sure that it doesn`t get too hot and slow down. Let the mixture cool down. To cool down, I either put the bowl in an ice water bath and stir it from time to time, or I put the entire mixture in the Kitchen-Aid and let the machine run for 15 minutes with a whisk. The second method results in a very airy - foamy mass.
When the mass has cooled down, carefully fold in the finely ground speculoos. Mix well and put in the freezer for 20 minutes.
Whip the whipped cream until stiff and fold it into the pre-cooled mixture. Let it set in the freezer for at least 4 hours.
You can also make a classic vanilla ice cream with the ice cream machine and stir in the speculoos mix shortly before the end of the freezing time.
If you want to try the variant with the caramelized chicory: Strip 3 chicory stalks lengthways (remove the stalk, of course) and fry the strips in a little oil. When they are slightly brown add a tablespoon of honey and let everything caramelize. Serve warm with the cold ice cream.
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