LEMON-SPECULOOS ICE CREAM

Steps:

• Zest the lemons directly into a food processor or blender. Add the sugar and blend until the lemon zest is very fine.
• Warm the milk with the lemon-scented sugar, 1/2 cup (125 ml) of the heavy cream, and salt in a medium saucepan. Cover, remove from the heat, and let infuse for 1 hour.
• Rewarm the lemon-infused mixture. Pour the remaining 1 1/2 cups (375 ml) cream into a large bowl and set a mesh strainer on top.
• In a separate medium bowl, whisk together the egg yolks. Slowly pour warm lemon-infused milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
• Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Discard the lemon zest and stir until cool over an ice bath.
• Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. As you remove it from the machine, fold in the crumbled speculoos.
• Since speculoos are meant to be enjoyed with beer, try pairing this ice cream with a fruity Belgian beer for dessert. I recommend the sour cherry-flavored kriek (the best brand is Lindemans), which you can find in well-stocked supermarkets and liquor stores.