Biscoff Crunch Ice Cream

I know summer is officially over, but I’ve decided there’s no reason for ice cream to be limited to the summertime. Think of all the great flavors that could be made during the rest of the year. Apple pie and pumpkin in the fall. Maybe peppermint or eggnog near Christmas? Yes, ice cream definitely needs to be a year-round kind of food.

With its ginger and cinnamon flavors, this Biscoff Crunch Ice Cream is the perfect segue into fall. One of my favorite things to do with the crunchy Biscoff spread is to spoon some over a scoop of vanilla ice cream. This ice cream continues that idea by starting with a vanilla bean ice cream base with pieces of crunchy Biscoff cookies and a Biscoff swirl.

Biscoff Crunch Ice Cream

Ingredients

1 cup whole milk
3/4 cup granulated sugar
2 cups heavy cream
Pinch of salt
6 egg yolks
3/4 tsp. vanilla extract
1 tbl. vanilla bean paste

1/2 cup creamy Biscoff Spread
1/2 cup heavy whipping cream
2 tbl. light corn syrup

3/4 package Biscoff Cookies (about 25 cookies)

Directions

Combine the milk, sugar, 1 cup of cream and the salt in a medium saucepan over medium heat. Place the egg yolks in a separate bowl. When the milk mixture is warm, pour it slowly into the egg yolks, whisking constantly. Pour the mixture back into the saucepan. Cook, stirring constantly, until the mixture reaches 170 degrees.
Pour the remaining cup of cream in a large bowl and set a mesh strainer on the top. Pour the hot egg and cream mixture through the strainer and mix it into the cream. Add the vanilla bean paste and vanilla extract then cover and place in the refrigerator until completely cool (for at least 6 hours).
To make the Biscoff swirl, scoop the Biscoff Spread into small saucepan and place over medium-low heat. Add the cream and corn syrup and stir until combined. Cover and refrigerate for several hours.
After the ice cream base has chilled, freeze the mixture in your ice cream maker according to the manufacturer’s instructions.
Once the ice cream is chilled, stir in the Biscoff cookie pieces. Place a spoonful of ice cream in a plastic container, spread some of the Biscoff swirl mixture over the top. Repeat the layers, finishing with ice cream on top. Freeze for several hours until firm.

Adapted from The Perfect Scoop

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4 Responses

Amen to ice cream being year-round!

Oh my god, this looks amazing! I love speculoos/biscoff, and I love that you incorporated both the paste and the cookies! I’m going to add this to my to-make-someday(-soon) list. : )