Biscoff Cookie Butter Ice Cream
Baking and Desserts • European
Description
Biscoff Cookie Butter Ice Cream
Ingredients
- 3.2% Milk 15 fl oz
- Sugar 0 oz
- Salt a pinch
- Corn Starch 3 teaspoons
- Biscoff Cookie Butter 5 oz
- Biscoff Cookie Butter 0 oz
Step-by-Step Guide
Step 1
Dissolve the cornstarch in 50 ml of milk.
Step 2
In a small saucepan, combine the remaining milk, sugar, and salt, stir, place over medium heat, and bring to almost a boil. Add the cornstarch milk and cook, stirring constantly, until thickened. Remove from heat, add the Biscoff spread, and stir until smooth. Let cool to room temperature, then refrigerate overnight.
Step 3
Freeze in an ice cream maker according to the instructions, adding the crushed Biscoff cookies in the last couple of minutes of freezing. Transfer the finished ice cream to a container and place in the freezer for at least 4 hours before serving.
Step 4
If you don't have an ice cream maker, immediately pour the ice cream into a container, place the container in the freezer, and stir its contents every 20-30 minutes until fully set. Before serving, garnish the ice cream with a couple of Biscoff cookies.
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