Ingredients:

  • 2 cups heavy cream (36% fat)
  • 1 cup whole milk
  • 2/3 cup dark brown sugar, packed
  • 5 large egg yolks
  • 1 cup smooth cookie butter, divided
  • 1 tsp vanilla bean paste
  • 1/2 tsp ground cinnamon
  • 1/2 tsp sea salt
  • 1 cup Biscoff cookies, crushed

Instructions:

  1. In a heavy-bottomed saucepan over medium heat, heat the 1 cup whole milk, 2 cups heavy cream, 1/2 tsp ground cinnamon, and 1/2 tsp sea salt until small bubbles form around the edges.
  2. In a separate medium bowl, whisk the 5 egg yolks with the 2/3 cup dark brown sugar until the mixture is pale and slightly thickened.
  3. Temper the yolks by slowly drizzling half of the hot cream mixture into the yolks while whisking constantly. Once incorporated, pour the yolk mixture back into the saucepan with the remaining cream.
  4. Cook the custard over low heat, stirring constantly with a spatula, until it coats the back of a spoon (170°F/77°C). Remove from heat immediately.
  5. Stir in 2/3 cup of the cookie butter and 1 tsp vanilla bean paste until silky and homogenized.
  6. Strain the custard through a fine-mesh sieve into a clean bowl. Place plastic wrap directly on the surface and chill in the refrigerator for at least 12-24 hours.
  7. Churn the chilled base in your ice cream maker according to the manufacturer's instructions until it reaches the texture of soft serve (usually 20-25 minutes). During the last 2 minutes of churning, add the crushed Biscoff cookies.
  8. Warm the remaining 1/3 cup cookie butter in the microwave for 15 seconds until it’s pourable. As you transfer the churned ice cream to a freezer-safe container, drizzle the melted cookie butter in layers to create ribbons. Freeze for at least 4-6 hours before serving.