This ice cream is silky smooth with just the right amount of crunch. One you’ve made it for yourself, you won’t believe it’s not widely available in stores.
Yield: approx 1.5 quarts
Tools
Ice cream maker (2 quart capacity recommended)
Large mixing bowl
Whisk
Chef knife
Airtight, freezer safe storage container
Ingredients
1 large egg
2 egg yolks
¾ cups granulated sugar
2 cups heavy whipping cream
1 cup whole milk
3/4 cup (half of 14oz jar) creamy Biscoff cookie butter
1 cup chopped Biscoff cookies (approx 1/2 inch chunks)
Directions
In a large mixing bowl, combine egg, egg yolks and sugar. Whisk until fully combined and eggs are slightly fluffy.
Add milk, and cookie butter, continue to stir until smooth and cookie butter is fully combined.
Add cream and continue to mix until fully combined. Cover bowl and refrigerate for at least 2-4 hours.
Churn mixture according to the directions for you ice cream maker. If you are using an ice cream maker that has a self contained freezer bowl, be sure to freeze it for at least 24 hours in advance. Don’t fill the mixer more than about 2/3 full, as the ice cream will expand as it aerates.
While the ice cream is mixing, chill the cookie chunks in a covered container or sealed bag the freezer. Continue to mix ice cream until consistency is similar to soft-serve (15 – 30 mins). Add the cookie chunks and mix until chunks are evenly distributed.
Immediately transfer ice cream to an air-tight, freezer safe container and freeze for at least 2 hours before serving.
I hate this recipe! It just about made me throw up!
I had to make a couple of substitutions, nothing major: I couldn’t find cookie butter so I used a stick of margarine. I didn’t have any of those fancy biscoff cookie-ma-jigs so I used some saltine crackers. I was out of cream so I used cream of mushroom soup instead.
Stay away from this awful recipe!