Biscoff Ice Cream

I have a new obsession. I might be a little behind on the current food trends but I don't care! I am seriously in love with this stuff. I have heard and known about it for a while now, but just recently found what grocery stores in my area sell the stuff. In case you haven't figured out what I'm talking about my new love is Biscoff! I love the stuff so much that I made my husband take me to the grocery store for our date night just so I could buy some! If you haven't tried it yet I highly suggest that you do. My favorite is the Crunchy Biscoff Spread. The creamy is really good to, so if your grocery store only carries the creamy you will be ok. Just know that the crunchy is even better. For those of you that may have no idea at all what I'm talking about Biscoff spread is basically a delicious cinnamon type cookie that has been ground up into a peanut butter like spread. This way you can have little bits of cookie on everything imaginable! I will say that my favorite things to have it with are apples, crepes (I will most likely post a recipe soon for this), and of course this ice cream! Ever since I realized I could get Biscoff locally I have been wanting to make ice cream out of it. I fist tried a traditional ice cream base but decided with this one that I totally prefer a custard base. The custard totally makes the ice cream smoother and creamer. It also makes it so it doesn't get rock hard in your freezer. All in all I just hope that you are inspired to go out and get your own Biscoff spread and start your own obsession!

Biscoff Ice Cream

Ingredients:

2 cups heavy whipping cream
4 cups milk
8 egg yolks
3/4 cup sugar
1/2 cup Biscoff Spread
12 Biscoff Cookies (optional)

Directions:
In a medium saucepan combine cream and milk. Warm over medium heat until milk mixture starts to be foamy on top and hot.

 In a separate bowl combine egg yolks and sugar. Whisk until well combined. Mix in Biscoff spread. This mixture may be a little thick. If it is too thick to properly stir mix in 1/4 cup of the hot milk mixture.

 Once Biscoff  is mixed into the egg mixture you want to temper the egg mixture. While stirring egg mixture pour 1 cup of the hot milk into the egg mixture. Mix well.

Take the egg mixture and slowly pour it back into the saucepan with the remaining hot milk. Make sure you stirring the milk while you pour. Continue stirring and cooking the mixture for several minutes until the mixture becomes thick and will coat the back of a wooden spoon. Remove from heat and pour into a heat proof bowl.

 Let cool at room temperature for a few minutes. Take some plastic wrap and place it right on top of the custard. This will ensure that you don't get a "crust" on top of your custard. Place bowl in the fridge and let cool for several hours or overnight.

When ready to make ice cream pour cooled custard into a blender and blend for 30 seconds. I honestly don't know why this helps but it seems to make the ice cream smoother and creamier. Now pour the custard into your ice cream maker and freeze according to the manufacturer's directions. When your ice cream is almost done crumble the 12 Biscoff cookies into the ice cream and let it process for a few more minutes. When the ice cream is done you will have little bits of cookies throughout your ice cream. Try and not eat all the ice cream by yourself. This will be tough! Enjoy!