Ingredients:

  • 2 cups heavy cream (min. 36% milkfat)
  • 1 cup whole milk
  • 0.5 cup granulated sugar
  • 4 large egg yolks
  • 0.5 cup smooth Biscoff spread
  • 1 tsp vanilla bean paste
  • 0.25 tsp fine sea salt
  • 0.5 cup crunchy Biscoff spread, slightly melted
  • 12 Biscoff cookies, roughly chopped
  • 1 tbsp unsalted butter, melted

Instructions:

  1. In a heavy-bottomed saucepan, combine the whole milk, granulated sugar, and sea salt. Heat over medium until the mixture is steaming but not boiling.
  2. Place the 4 egg yolks in a medium bowl and whisk. Slowly pour 1 cup of the steaming milk mixture into the yolks in a thin stream while whisking constantly to temper the eggs.
  3. Pour the tempered egg mixture back into the saucepan. Cook over medium-low heat, stirring constantly with a spatula until the custard thickens enough to coat the back of a spoon (approx. 170°F/77°C).
  4. Remove from heat. Whisk in the smooth Biscoff spread and vanilla bean paste until the mixture is a uniform, mahogany color.
  5. Strain the custard through a fine-mesh sieve into a clean bowl. Place the bowl over an ice bath to shock the mixture and stop the cooking process.
  6. Toss the chopped Biscoff cookies with 1 tablespoon of melted butter and toast lightly to create a moisture barrier.
  7. Churn the chilled custard in an ice cream maker according to the manufacturer's instructions.
  8. In the final minutes of churning, or while transferring to a container, fold in the toasted cookie pieces and drizzle in the melted crunchy Biscoff spread to create thick swirls.