Some other Ohio dishes included Bobby Flay’s grilled sweet potato fries, ice, cream and spiraled zucchini and tomatoes. First off Bobby Flay was sorely mistaken as the sweet potatoes were nothing like a fry and were a nuisance to grill which resulted in unevenly cooked spuds. I tend to make basic ice creams and mix in a premade cookie or confection. First here is the recipe for those lucky enough to have an ice cream maker.
3/4 cup cookie butter spread, divided
1 1/4 cups whole milk, chilled
3/4 cup granulated sugar
2 cups heavy cream, chilled
1 tablespoon vanilla extract
1/4 teaspoon salt
12 Speculoos cookies, chopped into small chunks
Place 1/2 cup of the cookie butter in a heat-safe bowl and microwave until just melted. Let cool.
In a large bowl, use an electric mixer to beat the cookie butter, milk, and sugar until the sugar is dissolved, 1 to 2 minutes. Stir in the cream, vanilla, and salt until combined. Place in the refrigerator until well chilled, at least 30 minutes or up to 1 day.
Pour the chilled mixture into an ice cream maker and freeze according to the manufacturer’s directions. In the last few moments of churning, gradually add in the Speculoos cookie chunks until and continue churning until incorporated.
Slightly melt the remaining 1/4 cup cookie butter spread. Transfer the ice cream to an airtight container in batches, spooning the Speculoos spread in between layers of ice cream in a swirled pattern. Cover the ice cream surface with plastic wrap and freeze until the ice cream is firm and flavor is ripened, at least 2 hours.
Now for those lucky enough to have a spiralizer, I went crazy for Gina’s Skinnytaste “zoodles” that are irresistibly simple and made even more delectable with home grown zucchini, tomatoes, and garlic. Her pictures are great so here is a link to her blog.
I didn’t find a need to deviate from the original recipe as it can be used as a base for any type of fish/meat and a great side dish that compliments a multitude of dishes and breads.