Ingredients

• 2 C of whole milk
• 1 ½ C of sugar
• 1 jar of Biscoff spread (400g)
• 1 package of crushed Biscoff cookies (250g)
• 4 C of single / fresh cream (divided 2C + 2C)
• 12 egg yolks
• 2 Tbsp of vanilla extract
• 2 pinches of salt

Directions

1. Warm the milk, sugar, Biscoff spread, 2 cups of the heavy cream, and the salt in a large saucepan over medium-low heat, stirring until the sugar is dissolved, and the Biscoff spread has melted. Continue cooking until the mixture comes to a slight simmer, bubbling around the edges of the pan. (65°C).
2. Meanwhile, whisk the 12 egg yolks in a medium bowl. Slowly pour the warmed (65°C) cream mixture into the egg yolks, whisking constantly to avoid scrambling the eggs. Scrape the mixture back into the saucepan.
3. Place the saucepan over medium heat and stir constantly with a rubber spatula, being sure to scrape the bottom of the pan as you stir, until the mixture thickens and coats the back of the spatula, a few minutes. The mixture should register 80°C (170°-175°F) on an instant-read digital thermometer.
4. Let the custard cool down significantly. While cooling, pour the remaining 2 Cups of single/fresh cream and vanilla extract into a medium bowl. Once cooled, pour the custard through the fine-mesh sieve and stir it into the cream/vanilla. Once thoroughly combined, cover and transfer the custard to the refrigerator to chill for about 1 hour (or overnight).
5. Freeze the mixture in your ice cream maker according to the manufacturer's instructions. As you remove the ice cream to a freezer-safe container, drop crumbled Biscoff cookies over the ice cream and mix throughout. Once all of the ice cream and cookies have been placed in the container, store the ice cream in the freezer to solidify.