Ingredients
- 350ml full cream milk
- 225g caster sugar
- 400g biscoff spread
- 1tsp vanilla paste
- 8 egg yolks
- 300ml thickened cream at room temperature
- Extra Biscoff spread to serve
- Biscoff biscuits to serve
- Waffle ice cream cones to serve
Method
- Before you begin, place a KitchenAid ice cream bowl in the freezer ahead of time for at least 24hrs.
- Warm up the milk along with the vanilla paste, caster sugar and 3 tbsp of Biscoff spread in a large saucepan on low heat, being 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 (48hrs for a firmer ice-cream).
- Serve the ice cream in waffle cones with biscoff biscuits and an extra spoonful of biscoff spread.
