INGREDIENTS
- 300mls Thickened cream
- 300mls Full fat milk
- 6 large Free range eggs yolks
- 60g Caster sugar
- 130g Smooth Biscoff spread
Mix Ins:
- 100g Crushed Biscoff biscuits
- 80g Mini marshmallows
- 80g Crushed roasted peanuts
- 100g Small dark or milk chocolate chips
METHOD
- To make the custard base for the ice cream, in a medium sized saucepan heat the milk and cream together on medium high heat until it comes to a light boil- making sure not to over boil it as it will burn.
- While you are waiting for the milk and cream to heat up whisk the eggs and sugar together in a medium bowl.
- Once the milk and cream reaches a gentle boil pour half of the hot mixture into the bowl with the eggs and whisk immediately until it’s well combined. Then pour the egg mixture into the saucepan with the remaining milk and cream.
- On a low heat, continuously stir the custard with a spatula making sure to scrap all around the bottom of the saucepan to ensure one spot doesn’t overheat.
- The custard is ready once it has thickened enough to lightly coat the back of your spatula. Make sure not to overheat the custard, as it will curdle.
- Once the custard is cooked, immediately remove from the heat and transfer back to a bowl. Whisk through the Biscoff spread until well combined and place the custard in the fridge to chill (around 1 hour).
- When the custard has completely cooled pour it into a Cuisinart ice cream maker and set to churn for approx. 50-60 minutes until it reaches a soft serve consistency.
- In the last 5 minutes of churning add your mix-ins to the ice cream.
- You can serve straight away as a soft serve or for a firmer ice cream transfer to an airtight container and set in the freezer for 3 – 5 hours.