Prep / cook time: 40-50 minutes plus chilling time
Freezing time: min 24hrs
Serve: 1 litre
Ingredients:
•350ml full cream milk
•225g caster sugar
•400g Biscoff spread
•1 tsp vanilla paste
•8 egg yokes
•300ml thickened cream, room temperature
Serve
•Extra Biscoff spread
•Biscoff biscuits
•Waffle ice cream cones
METHOD
Place a KitchenAid ice cream bowl in
the freezer ahead of time for at least 24hrs.
To make the ice cream:
- Warm up the milk along with the vanilla paste, caster sugar and 3 tbsp of Biscoff spread in a large saucepan on low heat, be carful not to boil. Remove from the heat once the sugar has dissolved.
- Attach the whisk attachment to a KitchenAid stand mixer. Whisk the egg yolks until lightly fluffy.
- Gradually pour the warm milk in to the egg mixture and whisk to combine.
- Pour the mixture back into the saucepan along with the thickened cream and place on a low heat. Allow it to gradually warm while stirring until the mixture thickens (5-6 minutes).
- Remove from the heat and pour into a jug to cool completely. Then place in the fridge until chilled.
- Attach the frozen KitchenAid ice cream bowl to a KitchenAid mixer, pour in the chilled ice cream mixture and churn for 25 minutes.
- Scoop out the soft serve ice cream into a loaf tin in layers and spoon out most of the remaining Biscoff spread in-between each layer. Place in the freezer for a minimum 24hrs, 48 for a firmer ice-cream.
- Serve the ice cream in waffle cones with biscoff biscuits and an extra spoonful of biscoff spread.
