Ingredients

The following ingredients have 4 Servings
  • 2 cups heavy cream
  • 2 cups whole milk
  • 1 cup packed dark brown sugar
  • Pinch of salt
  • 7 egg yolks
  • 1 tablespoon vanilla extract or paste
  • 1 teaspoon ground cinnamon
  • 1 cup crushed Biscoff cookies

Instruction

  • Whisk together the heavy cream, whole milk, dark brown sugar and pinch of salt in a medium saucepan. Bring to a simmer over medium heat. Continue to whisk periodically to help dissolve the sugar. Once it simmers, turn off heat and allow it to cool for a few minutes. Do not bring to a boil as this can cause the milk to separate.
  • Whisk egg yolks, vanilla and cinnamon until it thickens for about three minutes.
  • Temper the yolks by adding about ¼ to ½ cup of warm cream mixture into egg mixture, whisking constantly. Repeat this step a few times.
  • Add tempered egg-cream mixture back to the pot. Whisk constantly over medium heat and bring back to a simmer. Again, do not boil. Cook until mixture thickens and covers the back of a wooden spoon. Turn off heat.
  • Pour into a large bowl, and then directly cover the top of the custard's surface with plastic wrap and refrigerate until cold, at least four hours to ensure proper churning (see notes), though I recommend overnight if possible.
  • Pour custard in an ice cream maker and churn according to manufacturer's directions. In the last couple minutes of churning, add the crushed Biscoff cookies to the ice cream machine.
  • Pour the churned ice cream into an airtight, freezer-safe container. Freeze until firm for several hours before serving. Enjoy!