Description
A luscious homemade ice cream infused with rich cookie butter and warm cinnamon, perfect for any occasion.
Ingredients
Scale
- 1 cup granulated sugar, divided
- 6 large egg yolks
- 2 cups whole milk
- 2 cups heavy cream
- 1/2 tsp kosher salt
- 1/2 tsp cinnamon
- 1 tbsp vanilla extract
- 1/2 cup cookie butter
- 3/4 cup crumbled Biscoff cookies, divided
Instructions
- Whisk together 1/2 cup sugar and the egg yolks until pale and slightly thickened. Set aside.
- Combine the whole milk, heavy cream, remaining 1/2 cup sugar, kosher salt, and cinnamon in a medium saucepan over medium heat. Cook, stirring constantly, until the sugar dissolves and the mixture begins to simmer.
- Reduce the heat to low and carefully whisk about 1 cup of the hot milk mixture into the egg yolks, mixing vigorously to temper the yolks. Repeat with another cup of hot milk.
- Return the custard mixture to the saucepan and gently heat, stirring constantly, until it thickens and coats the back of a spoon—about 10 minutes.
- Strain the custard through a fine-mesh sieve into a bowl to eliminate any lumps, then stir in the vanilla extract. Let it cool to room temperature, and then cover and refrigerate for at least 4 hours or overnight.
- Freeze a loaf pan to prepare for the ice cream.
- Churn the mixture in an ice cream machine according to the manufacturer’s instructions.
- Place cookie butter into a pastry bag fitted with a 1/4-inch round piping tip for easy drizzling.
- Add 1/2 cup of crushed Biscoff cookies to the soft-serve ice cream and churn until well combined.
- Spread half of the ice cream into an even layer in the frozen loaf pan, pipe half of the cookie butter over it, then top with the remaining ice cream.
- Pipe the remaining cookie butter on top and swirl it through the ice cream.
- Sprinkle the remaining 1/4 cup of crumbled cookies on top, cover, and freeze until firm, about 4 hours.
Notes
Make ahead of time for best results. Store in an airtight container for up to 2 weeks.
- Prep Time: 60 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 350
- Sugar: 28g
- Sodium: 50mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 180mg