Biscoff (Speculoos) Ice Cream

We've really been enjoying Biscoff spread lately.  I first bought some in the States last summer, but we didn't even open it until this last January, when we visited Germany and some friends of ours gave us another jar.  When we got home, we opened the first jar and it was so good, it didn't last long, and then we had to open the second jar (which didn't last long either).  Now, I have to buy it online, because of course, they do not sell it here.  I wanted to make ice cream out of it just once; it's too expensive to do this often.  This ice cream is so good though!  One thing I was able to find here were the actual Biscoff cookies, which I chopped up and added to the ice cream. 

I just used this Nutella Gelato recipe as the base; I've used the same recipe for Peanut Butter ice cream too, with great results.  It's a great, basic recipe.  It's Gelato-style because it contains more milk than cream.

Biscoff (Speculoos) Ice Cream
adapted from here

2 cups whole milk
1 cup heavy cream
1/2 cup sugar, divided
pinch salt
4 egg yolks
1/2 teaspoon vanilla extract
1/2 cup Biscoff or Speculoos Spread
Biscoff cookies, chopped (10-15)

1.  In a saucepan combine the milk, cream, and 1/4 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.

2. Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. (A Kitchenaid is handy for this). Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and whisk.  Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 3 to 7 minutes.
3. Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and Biscoff spread until it dissolves. Chill mixture completely before pouring into an ice cream maker and follow manufacturer's instructions to freeze. Transfer into a freezer-safe container until hardened, mixing in the chopped Biscoff cookies.

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