I’ve made so many flavors this summer, but nothing with Biscoff spread, which is crazy given how much I love it. I had to remedy that so I took one of my favorite peanut butter ice cream recipes, swapped the peanut butter for Biscoff, reduced the sugar slightly and added white chocolate chips. It was a good call – this ice cream is so creamy, rich, and sweet, it’s fantastic!
By Tracey
Biscoff White Chocolate Chip Ice Cream
adapted from from Sweet Cream and Sugar Cones by Kris Hoogergyde, Anne Walker, and Dabney Gough
(Note: If you can’t find Biscoff in the stores by you, Trader Joe’s makes a similar spread (they call it cookie butter) that would work too.)
Ingredients:
- 1 3/4 cups heavy cream
- 3/4 cup 1% milk
- 1/2 cup sugar, divided
- 1/2 teaspoon kosher salt
- 5 large egg yolks
- 1/3 cup Biscoff spread
- scant 1 cup white chocolate chips
Directions:
To make the ice cream: Add the heavy cream, milk, half of the sugar, and the salt to a medium saucepan and set over medium heat. Allow the mixture to come to a simmer.
Meanwhile, whisk the egg yolks and the remaining half of the sugar in a heatproof bowl until pale in color. Add the Biscoff spread to a second heatproof bowl and set aside. Slowly add the warm cream mixture to the egg yolks, whisking constantly. Pour back into the saucepan and set over medium-low heat. Stir constantly until the mixture thickens enough to coat the back of a wooden spoon (about 170-175 F on an instant read thermometer). Strain the custard into the bowl containing the Biscoff spread and stir to combine.
Cover and refrigerate until thoroughly chilled (overnight is good). Freeze in your ice cream maker according to the manufacturer’s instructions. Once the ice cream reaches soft serve consistency and is just about ready, add the white chocolate chips and churn for another minute or two to distribute them throughout. Transfer the ice cream to an airtight container and freeze until firm, at least 4 hours.
Makes about 1 quart.
