Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup Biscoff cookie spread
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Special equipment needed:
- Ice cream maker
Step-by-step instructions:
1. In a medium saucepan, combine heavy cream, whole milk, Biscoff cookie spread, granulated sugar, and salt. Heat over medium heat, stirring constantly, until the mixture is smooth and the sugar has dissolved.
2. Remove from heat and stir in vanilla extract.
3. Pour the mixture into a large bowl and let it cool to room temperature.
4. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
5. Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions.
6. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours or until firm.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Chilling time: 2 hours or overnight
Freezing time: 2 hours
Temperature:
Medium heat
Serving size:
Makes about 1 quart of ice cream
Nutritional information:
Per serving (1/2 cup):
- Calories: 320
- Fat: 23g
- Saturated Fat: 13g
- Cholesterol: 75mg
- Sodium: 160mg
- Carbohydrates: 26g
- Fiber: 1g
- Sugar: 21g
- Protein: 3g
Substitutions for ingredients:
- Heavy cream: You can use half-and-half or whole milk instead, but the ice cream will be less creamy.
- Biscoff cookie spread: You can use any other cookie spread or nut butter of your choice.
- Granulated sugar: You can use honey, maple syrup, or any other sweetener of your choice.
Variations:
- Biscoff Cookie Dough Ice Cream: Add chunks of Biscoff cookie dough to the ice cream before freezing.
- Biscoff Swirl Ice Cream: Swirl in some extra Biscoff cookie spread into the ice cream before freezing.
- Biscoff Banana Ice Cream: Add mashed ripe bananas to the ice cream mixture before churning.
Tips and tricks:
- Make sure the ice cream mixture is completely chilled before churning to ensure a smooth and creamy texture.
- If you don't have an ice cream maker, you can still make this recipe by freezing the mixture in a shallow container and stirring it every 30 minutes until it reaches the desired consistency.
- For a stronger Biscoff flavor, add more cookie spread to the mixture.
Storage instructions:
Store the ice cream in a freezer-safe container with a lid for up to 2 weeks.
Reheating instructions:
Let the ice cream sit at room temperature for a few minutes to soften before serving.
Presentation ideas:
Serve the ice cream in a bowl or cone and top with crushed Biscoff cookies or a drizzle of caramel sauce.
Garnishes:
Crushed Biscoff cookies, caramel sauce, whipped cream, chocolate chips.
Pairings:
Coffee, hot chocolate, tea.
Suggested side dishes:
Fresh fruit, chocolate cake, brownies.
Troubleshooting advice:
- If the ice cream is too hard, let it sit at room temperature for a few minutes to soften before serving.
- If the ice cream is too soft, freeze it for a longer period of time.
Food safety advice:
- Make sure to use pasteurized dairy products to avoid any risk of foodborne illness.
- Store the ice cream in the freezer at 0°F (-18°C) or below to prevent bacterial growth.
Food history:
Biscoff cookies were first created in Belgium in the 1930s and gained popularity in the United States in the 2000s. Biscoff cookie spread is made from ground-up Biscoff cookies and has a sweet and spicy flavor.
Flavor profiles:
Sweet, creamy, spicy.
Serving suggestions:
Serve the ice cream as a dessert or snack.
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Region: Belgian