whisk: biscoff and dark chocolate ice cream

Even though this week in Colorado its so cold that we aren’t even expected to break 40, I’m on an ice cream kick.  I’m blaming it on my obsession with Biscoff spread.   Since my first taste of it I’ve been wanting to make ice cream with it.  Just imagine it on a piece of Apple pie, perfection.  As we’ve previously discussed, Biscoff is not like a fatty nut butter or even Nutella when it melts and then cools.  It has a tendency to form into chunks, so for the ice cream, I borrowed the Biscoff ganache method and folded that into vanilla ice cream along with some crushed up Biscoff Crackers.  I have been getting some questions on where to buy Biscoff, I’ve found it at my local Cost Plus World Market but they have a great store locator here on their site.

If I can be so bold, you should run out to get some because OMG you guys this ice cream is to DIE FOR.

Here’s what you’ll need:
+ 1 c. whole milk
+ 2  c. heavy cream
+ 1/4 c. sugar
+ 3 teaspoons vanilla
+ 1/2 14 oz. jar of Biscoff Spread (you can guesstimate on this one)
+ 1/2 c. chocolate chips
+ 1/4 tsp. ginger
+ 1/4 tsp. cinnamon
+ Approximately 10 biscoff crackers, crushed.

1. In a heavy bottomed sauce pan, stir together 1 c. whole milk, 1 c. heavy cream and 1/4 c. of sugar.  Then heat to a simmer and stir until smooth.  About a minute.  Remove from heat and stir in vanilla.  All to cool to room temperature (about 30 minutes)

2. In a glass bowl over a double boiler or in your microwave melt chocolate chips.  If you are using your microwave, heat in 30 second increments stirring between each round.  This should melt in 2-3 minutes.

3.  In a mixer fitted with the whisk attachment, beat the melted chocolate and biscoff spread, whisk until combined.  Add remaining cup of heavy cream (make sure this is cold, fresh from the fridge), ginger and cinnamon.  Beat on high until soft peaks form.

4. Once the milk mixture is room temperature, pour into your ice cream maker and stir for 10 minutes.  Once you’ve reach a soft serve state, fold in the biscoff cream mixture.  Stir for another 5 minutes. Then pour in about 10 biscoff crackers crushed into small pieces and stir until mixed (about a minute).

5. Place in a freezer proof airtight container and freeze overnight.

Holy cow, this one is good.  It starts with a flavorful chocolate ice cream flavor and finishes with ginger, spice cookie.  It’s worth trying, let me know if you make it!



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