This recipe is perfect for Biscoff cookie lovers and French vanilla ice cream aficionados alike. If you don’t already know, a Biscoff cookie, also known as a Speculoos cookie, is a type of spiced shortbread cookie with roots in Belgium. This dessert not only highlights this cookie’s delicious flavor but it’s crisp texture as well. Plus, you only need a few key ingredients to get started!
Biscoff Cookie Ice Cream
- 1 fresh whole vanilla bean (or 2 tsp vanilla extract)
- 3 cups (24 oz) whole milk
- 1.5 cups (12 oz) heavy cream
- 9 oz white granulated sugar
- 9 egg yolks
- 1 cup Biscoff cookies (crumbled to a course consistency)
- Use a knife to cut the vanilla bean in half lengthwise.
- Scrape out the insides of the vanilla bean using a knife, and combine it in a soup pot with the whole milk, heavy cream, and half of the white granulated sugar.
- Whisk the liquid mixture to dissolve as much of the sugar as you can.
- Bring the mixture to a simmer on the stove over medium heat, and remove from the heat.
- *Be careful to not have the milk and cream mixture boil over at this stage.
- Combine the egg yolks in a bowl with the remaining half of the white granulated sugar.
- Whisk together this mixture of egg yolks and the remaining white granulated sugar until it is homogenous and the sugar has somewhat dissolved.
- Slowly whisk 2 cups of the hot liquid mixture into the egg yolk mixture, off the heat.
- *Don’t add the hot liquid to the eggs too quickly, as this will cause the egg mixture to scramble. Pour the hot liquid into the eggs very, very slowly, while whisking continuously.
- Slowly whisk this warmed egg mixture back into the hot milk mixture, off the heat.
- Cook this mixture on the lowest heat setting, while stirring, until the mixture coats the back of a spoon.
- *This should take roughly 5-6 minutes, depending on how fast you are heating your ingredients. You want the mixture to be cooking at low heat at about 160-170F, well below the boiling point. A temperature gun or kitchen thermometer is a great tool to use here.
- When the mixture has thickened, remove from the heat and strain the mixture through a chinois or fine mesh strainer.
- Place the strained ice cream base in the fridge for a few hours to cool down.
- Process the cooled ice cream base in an ice cream maker for roughly 40 minutes, or until the ice cream has reached its desired consistency.
- Right at the end of the ice cream mixing process, add in the crumbled Biscoff cookies and continue to process until they are evenly distributed in the ice cream mixture.
- Place the ice cream in freezer-safe pint containers, and place in the freezer to harden up for an hour or two before serving.
- When you are ready to serve, garnish with a bit of extra Biscoff cookie crumble.