Speculoos-Stroopwafel Ice Cream Recipe

• 6 egg yolks
• 1 cup speculoos spread
• 2 tablespoons sugar
• 3 cups half and half
• 3/4 teaspoon kosher salt
• 2 teaspoons freshly grated ginger
• 2 petals star anise
• 1 1/2 cups finely chopped stroopwafel, from 4 to 6 large cookies

1. In a curved saucepan or large bowl, whisk together egg yolks, speculoos, sugar, and about 1 cup half and half until a smooth paste forms. Add remaining ingredients and whisk till smooth.
2. Cook custard on medium low heat, whisking very frequently, until it thickens to coat the back of a spoon but a swiped finger leaves a clean line. Transfer to an airtight container and chill overnight. Keep chopped stroopwafel chilled in freezer.
3. The next day, churn ice cream according to manufacturer's instructions. In last minute of churning, slowly add in stroopwafel chunks. Serve immediately as soft serve or let firm up in freezer for 2 to 3 hours.

egg yolks, spread, sugar, kosher salt, ginger, anise, cookies

Taken from www.seriouseats.com/recipes/2011/09/speculoos-stroopwafel-ice-cream-recipe.html (may not work)