Biscoff Cookie-Lemon Ice Cream

This ice cream combines lemon and cinnamon-y Biscoff (or speculoos) cookies, which go very well together!!  The method of heating the lemon zest really makes for an intense lemon ice cream.  Instead of zesting the lemons, I cut long strips of zest off with a veggie peeler.  I made sure to only get the yellow part.  That step made this recipe much easier.  I also used store-bought Biscoff cookies instead of making my own.  

Biscoff Cookie-Lemon Ice Cream

adapted from David Lebovitz

3 large lemons lemons
3/4 cup sugar (150g)
2 cups heavy cream
1 cup whole milk
pinch of salt
5 large egg yolks
10-15 Biscoff or other spiced cinnamon sugar cookies, crushed

1.  Zest the lemons, into a food processor or blender. (I peeled off the yellow part only in long strips with a vegetable peeler.)  Blend together the sugar and the lemon zest. Add the lemon scented sugar to the milk and 1/2 cup of the heavy cream. Heat until steaming in a heavy bottomed sauce pan until the sugar is dissolved. Cover and let infuse for an hour.

2. Rewarm the lemon-infused mixture.  Pour the remaining 1 1/2 cups cream into a large bowl and set a mesh strainer on top.  In a separate medium bowl, whisk together the egg yolks and salt.  Slowly pour the heated heavy cream into the egg yolks while whisking constantly. Alternately you can carefully ladle the heavy cream into the yolks while whisking constantly.

3.  Once all the heavy cream is whisked into the eggs return the mixture to the sauce pan and heat over medium low until thickened, stirring constantly. DO NOT LET IT BOIL! You will know it’s ready once your finger can leave a trail on the back of the spatula or spoon, or a thermometer reads 170ºF.

4.  Pour the thickened cream mixture through the fine mesh strainer into the chilled cream. Stir until cooled, then cover with plastic wrap and chill overnight.  (Discard lemon zest.)

5.  Churn in your ice cream maker according to the instructions. Once the ice cream has been churned pour it into a container for freezing, and layer in the crushed biscoff cookies.  Freeze for at least 3 hours before serving.