After making Biscoff cupcakes, I still had some leftover Biscoff spread. So I did what any normal girl would do - I made ice cream! Well, technically, this is a gelato, but who's keeping track?
I love that this gelato is chock full of Biscoff. The custard base contains the spread, and then you add dollops of Biscoff and swirl it around before freezing. My husband declared this as his current favorite ice cream, so I guess this recipe was a success!
Ingredients
- 2 cups whole milk
- 1 cup heavy whipping cream
- 3/4 cup sugar, divided
- 4 egg yolks
- 1/2 cup Biscoff spread
- 1/2 teaspoon vanilla extract
- 6 Tablespoons or more of Biscoff Spread for swirling
Pour the whole milk, heavy whipping cream and 1/2 cup of sugar into a large saucepan. Heat over medium heat for 5 minutes until the sugar dissolves.
While the milk is heating up, put 1/4 cup of sugar and 4 egg yolks into a large mixing bowl with the whisk attachment. Beat on medium high speed for 4 minutes until the mixture is pale yellow and thick. (I got lazy and didn't want to use my mixer, so I whisked by hand until the egg yolks turned pale yellow)
Pour in 1/2 cup of the warm milk and mix on medium speed. (Again, I did this by hand)
Pour the mixture into the saucepan.
Heat over medium heat for 10 minutes until it’s thickened up (I found that the mixture was good after about 5 minutes). Whisk the mixture while it’s heating up.
Put a sieve over a large bowl and push the gelato mixture through the sieve. This will help eliminate any lumps. Add in 1/2 cup of Biscoff and the vanilla extract. Whisk everything together.
Place plastic wrap over the bowl and refrigerate overnight.
The next day, churn the gelato mixture according to your manufacturer’s instructions.
Put some gelato in an airtight container. Then place drops of Biscoff spread on top of the gelato and swirl it into the gelato. Then add more gelato and more dollops of Biscoff spread and swirl. Repeat until you've used up all the gelato. You'll use about a total of 6 tablespoons of Biscoff spread (more or less).
Cover the gelato and place in the freezer. Then enjoy!
Source: Gingerbread Bagels
After making Biscoff cupcakes, I still had some leftover Biscoff spread. So I did what any normal girl would do - I made ice cream! Well, technically, this is a gelato, but who's keeping track?
I love that this gelato is chock full of Biscoff. The custard base contains the spread, and then you add dollops of Biscoff and swirl it around before freezing. My husband declared this as his current favorite ice cream, so I guess this recipe was a success!
Ingredients
- 2 cups whole milk
- 1 cup heavy whipping cream
- 3/4 cup sugar, divided
- 4 egg yolks
- 1/2 cup Biscoff spread
- 1/2 teaspoon vanilla extract
- 6 Tablespoons or more of Biscoff Spread for swirling
Pour the whole milk, heavy whipping cream and 1/2 cup of sugar into a large saucepan. Heat over medium heat for 5 minutes until the sugar dissolves.
While the milk is heating up, put 1/4 cup of sugar and 4 egg yolks into a large mixing bowl with the whisk attachment. Beat on medium high speed for 4 minutes until the mixture is pale yellow and thick. (I got lazy and didn't want to use my mixer, so I whisked by hand until the egg yolks turned pale yellow)
Pour in 1/2 cup of the warm milk and mix on medium speed. (Again, I did this by hand)
Pour the mixture into the saucepan.
Heat over medium heat for 10 minutes until it’s thickened up (I found that the mixture was good after about 5 minutes). Whisk the mixture while it’s heating up.
Put a sieve over a large bowl and push the gelato mixture through the sieve. This will help eliminate any lumps. Add in 1/2 cup of Biscoff and the vanilla extract. Whisk everything together.
Place plastic wrap over the bowl and refrigerate overnight.
The next day, churn the gelato mixture according to your manufacturer’s instructions.
Put some gelato in an airtight container. Then place drops of Biscoff spread on top of the gelato and swirl it into the gelato. Then add more gelato and more dollops of Biscoff spread and swirl. Repeat until you've used up all the gelato. You'll use about a total of 6 tablespoons of Biscoff spread (more or less).
Cover the gelato and place in the freezer. Then enjoy!
Source: Gingerbread Bagels
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