Biscoff Ice Cream

Fall in love with your new favorite ice cream flavor, fellow cookie lovers — this Biscoff ice cream! Made with a brown sugar-cinnamon custard base and studded with crushed Biscoff cookies, every bite of this rich and creamy ice cream is full of scrumptious Biscoff flavor. This is one decadent frozen treat you’ll want to enjoy all summer long.

Course Desserts

Cuisine American

Prep Time 20

Cook Time 20

Freezing and Chilling Time 8

Total Time 8 40

Servings people

Calories 453kcal

Author Amanda McGrory-Dixon

Equipment

Medium saucepan
Plastic wrap
Ice cream maker
Freezer safe, airtight container

Ingredients

2 cups heavy cream
2 cups whole milk
1 cup packed dark brown sugar
Pinch of salt
7 egg yolks
1 tablespoon vanilla extract or paste
1 teaspoon ground cinnamon
1 cup crushed Biscoff cookies

Instructions

Whisk together the heavy cream, whole milk, dark brown sugar and pinch of salt in a medium saucepan. Bring to a simmer over medium heat. Continue to whisk periodically to help dissolve the sugar. Once it simmers, turn off heat and allow it to cool for a few minutes. Do not bring to a boil as this can cause the milk to separate.
Whisk egg yolks, vanilla and cinnamon until it thickens for about three minutes.
Temper the yolks by adding about ¼ to ½ cup of warm cream mixture into egg mixture, whisking constantly. Repeat this step a few times.
Add tempered egg-cream mixture back to the pot. Whisk constantly over medium heat and bring back to a simmer. Again, do not boil. Cook until mixture thickens and covers the back of a wooden spoon. Turn off heat.
Pour into a large bowl, and then directly cover the top of the custard's surface with plastic wrap and refrigerate until cold, at least four hours to ensure proper churning (see notes), though I recommend overnight if possible.
Pour custard in an ice cream maker and churn according to manufacturer's directions. In the last couple minutes of churning, add the crushed Biscoff cookies to the ice cream machine.
Pour the churned ice cream into an airtight, freezer-safe container. Freeze until firm for several hours before serving. Enjoy!

Video

Notes

If you don't have time to refrigerate the ice cream base overnight, you may want to first chill it in an ice bath before refrigerating. It should be 40 degrees F before churning.
Do not skip the tempering step. This gently cooks the eggs. If you pour the eggs directly into the warm cream, you risk scrambling the eggs.
Do not ever let the ice cream base boil. Keep it at a simmer. If it boils, the milk can separate.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition