Biscoff Ice Cream

Those Biscoff biscuits are terribly addictive!   There's something about the delicious caramel flavour, the crisp texture, the fact that one isn't enough, two is wonderful and three are even better....  I hesitate to start you off on a path of addiction, but there are worse things in life.   So, Biscoff Ice Cream was the next logical step.   Frighteningly easy, it just involves a tub of Biscoff Spread (I'm clearly not the only addict) and a relatively small quantity of biscuits.   I fed this to some of my holiday let tenants (Sappington Granary, if you are interested), and they said it was amazing!   

Biscoff Ice Cream

Biscoff Ice Cream

3 egg yolks
23floz/600ml mixed milk and cream – normally 2/3 cream to 1/3 milk
4oz/120g caster sugar
1 jar crunchy Biscoff spread
6-8 Biscoff biscuits

Quick method:

Separate the egg yolks into a bowl/food processor (putting the whites into a jar to make meringues later).  Add the sugar and beat the mixture together.  Slowly add the cream/milk mixture, and whisk until it is well combined.

Slower Method:

Separate the egg yolks and add the sugar, mixing well.  Warm the milk/cream mixture until blood heat, then pour it over the yolks/sugar.  Return the mixture to the pan and heat gently, stirring until it has thickened up and you’ve made a beautiful custard.  Allow it to cool, then…

Pour into an ice cream maker and churn until it is thick – probably about 35-50 minutes, depending on the warmth of the day.   This quantity usually makes about 1.5 pint, enough for 6-8 people (or one hungry husband).   When the mixture is done, take it out of the ice cream maker and add half a jar of crunchy Biscoff spread and a handful of crushed biscuits.   Mix it all together badly, so you get lumps of the spread and biscuits – uniformity is not the aim!    Put in the freezer for about 20 minutes to half an hour before serving.