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This is a churn Biscoff ice cream recipe, a velvety smooth ice cream base infused with the rich, caramelized flavors of Biscoff Cookies (or Speculoos Cookies), layered with swirls of silky Biscoff butter – a dream for any dessert lover. This Biscoff Frozen Custard Ice Cream is not just another ice cream recipe; it’s a creamy adventure that promises to delight your taste buds with every spoonful. Perfect for summer gatherings, cozy winter evenings, or just a luxurious treat to enjoy at any time, this recipe is all about indulging in the richness of Biscoff in a frozen form. And no, this isn’t the TikTok – make, with sweetened condensed milk; I am confident it is much better.
Frozen custard is the winner of all homemade ice cream recipes. It’s extra creamy and rich. Some shops call frozen custard a concrete, making this recipe a cookie butter crunch concrete. If you love Biscoff flavor (Speculoos Cookies), get ready to take it to a whole new level with my Biscoff Blondies.
The Chemistry of Biscoff Frozen Custard Ice Cream
The science behind this Biscoff cookie butter ice cream lies in the balance of ingredients and the method of preparation. Custard-based ice creams include egg yolks, which are crucial for their rich texture and smoothness. Egg yolks contain lecithin, a natural emulsifier, which helps in stabilizing the mixture and creating a creamy consistency by allowing water and fat to combine uniformly. The slow cooking of the custard base ensures that the proteins in the egg yolks thicken the mixture at the right temperature, preventing any curdling and resulting in a velvety smooth finish.
What is in Biscoff Frozen Custard Ice Cream?
Heavy Whipping Cream
It is high in fat, making a creamy base for the custard. You can also use heavy cream, which is slightly lower in fat than heavy whipping cream.
Whole Milk
Another primary base for the custard provides richness and a creamy texture. I do not recommend using skim milk due to its low-fat content.
Granulated Sugar
Sweetening the custard base. The heat melts it down into a syrup, adding moisture to the ice cream. Sugar also helps preserve the ice cream naturally.
Egg Yolks
Act as thickeners and emulsifiers, making the ice cream smooth and creamy.
Vanilla Extract
When using pure vanilla extract, as opposed to imitation flavoring, it will add the deep rich flavor that everybody wants in a treat.
Fine Sea Salt
Enhances flavor, adds balance, masks any bitter flavors. Salt is the most powerful and oldest preservative. Always make sure to use fine sea salt so it melts down at the right speed on the heat of the stove. If you use larger granule salt, it will not melt down fully when cooked and will leave salt crystals throughout your ice cream.
Biscoff Butter
This smooth Biscoff spread adds a caramelized, spicy depth to the ice cream.
Lotus Biscoff Cookies
These crumbled cookies provide a delightful crunch and flavor contrast. Find them in the cookie aisle of your grocery store.
How do you make Biscoff Frozen Custard Ice Cream?
Custard – Prepare 8 hours in advance
- In a medium saucepan, combine heavy whipping cream, milk & sugar, place over medium heat
- Cook until simmering
- While getting the mixture up to temperature, take egg yolks in a separate bowl and whisk until a little lighter in color
- Once cream mixture is warmed, take a ¼ measuring cup and slowly pour the cream mixture into the egg yolk whole while constantly whisking. Repeat 5 times
- Once the egg yolks are tempered, slowly pour egg mixture into sauce pan while constantly whisking
- Add vanilla and salt
- Simmer until thickened, stirring constantly
- Pour mixture into a bowl with a lid or cover with plastic wrap, and place in the fridge for 8 hours to cool or longer. This can sit in your fridge for 2 days
Churning
- Once cooled, churn in an ice cream machine according to the manufacturer’s instructions until frozen
- After fully churning, melt the Biscoff butter in a small microwave-safe bowl. While heating, crush the cookies into Biscoff cookie pieces.
- Scoop 4 to 5 large spoonfuls of frozen custard into a freezer-safe container. Pour 1/3 of the melted Biscoff butter over the custard and sprinkle 1/3 of the cookie crumbs on top of it.
- Repeat until all the frozen custard and toppings are used. Stir a few times to create swirls of cookie butter.
- Place the custard in your freezer with an airtight line on. Freeze until solid, about 4 hours. Scoop into your ice cream bowl and enjoy!
How to temper eggs
- Heat the cream, milk and sugar in a sauce pan
- Crack and separate the egg yolks into a bowl, then whisk them up
- Once the cream mixture is piping hot, but not yet boiling, slowly pour in about 1/4 cup of the hot mixture into the egg yolks while you are rapidly whisking the yolks
- Repeat that process 5 times
- Slowly pour the egg yolk mixture into the sauce pan with the remaining cream mixture, while rapidly whisking the cream
By following this process, you will cook the egg yolks without having to worry about them solidifying.
Storage Tips
Store the Biscoff Frozen Custard Ice Cream in an airtight container to prevent freezer burn and keep it creamy and fresh. If possible, use a container specifically designed for ice cream, as this will help maintain the texture and temperature more effectively.
Freezing Options
This custard ice cream freezes beautifully due to its fat and egg yolk content, which helps prevent ice crystals. This recipe is ideal for freezing in portions for controlled serving sizes. Think Biscoff ice cream bars!
When stored properly, the ice cream will maintain its best quality for about 2 weeks but remain safe. Enjoy in this timeframe for the best flavor and texture.
Making Ahead
Make the custard base up to 2 days in advance, which helps in planning and breaks down the preparation process, making it less cumbersome on the churning day.
Recommended Products
Why make Biscoff Frozen Custard Ice Cream?
Cookie Butter Lovers Unite! And discover the creamy delight of Biscoff Frozen Custard – your new favorite ice cream flavor. This recipe ensures your Biscoff Frozen Custard Ice Cream is as delightful to make as it is to eat, capturing the essence of Biscoff in every scoop.
I have always loved the unique flavor of Biscoff Cookies. Their deep, spicy sweetness makes them perfect for a custard base, providing a comforting yet sophisticated, nostalgic, gourmet flavor profile.
FAQs
What makes custard ice cream different from regular ice cream?
Custard ice cream, also known as French-style ice cream, includes egg yolks, cream, and sugar. The yolks provide a richer, creamier texture and a more stable emulsion, resulting in a smoother and denser ice cream than its eggless counterparts.
Can I make this ice cream without an ice cream machine?
While the ice cream machine helps churn the custard to prevent ice crystals and ensure smoothness, you can manually make it. Freeze the custard base for an hour, whisk it vigorously, and repeat the process several times until the desired consistency is achieved.
Why do you need to chill the custard base before churning?
Chilling the custard base before churning it in an ice cream machine is crucial because it helps cool down the mixture, enhancing the churning process. A cold base will churn better, ensuring that the ice cream freezes uniformly and reducing ice crystals’ formation.
What is Biscoff Butter, and where can I find it?
Biscoff butter is a spread made from crushed Biscoff cookies. It is known for its caramelized sugar and spice flavor. Find the Biscoff butter at your local grocery store. It is near other nut butter, like peanut butter and spreads, or order online.
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Biscoff Frozen Custard Ice Cream
Ingredients
- 2 cups heavy whipping cream
- 1 cup whole milk
- 1 cup granulated sugar
- 6 egg yolks
- 2 tsp vanilla extract
- 1 pinch fine sea salt
- 1/2 cup Biscoff Butter
- 8 Biscoff Cookies **Crushed
Instructions
- In a medium saucepan, combine heavy whipping cream, milk & sugar, place over medium heat
- Cook until simmering
- While getting the mixture up to temperature, take egg yolks in a separate bowl and whisk until a little lighter in color
- Once cream mixture is warmed, take a ¼ measuring cup and slowly pour the cream mixture into the egg yolk whole while constantly whisking. Repeat 5 times
- Once the egg yolks are tempered, slowly pour egg mixture into sauce pan while constantly whisking
- Add vanilla and salt
- Simmer until thickened, stirring constantly
- Pour mixture into a bowl with a lid and place in fridge for 8 hours to cool, or longer. This can sit in your fridge for 2 days
- Once cooled, churn in an ice cream machine until frozen
- After fully churning, melt the Biscoff butter in a small microwave-safe bowl. While heating, crush the Biscoff cookies into a powder.
- Scoop 4 to 5 large spoonfuls of frozen custard in a freezer-safe ice cream container. Pour 1/3 of the melted Biscoff butter & sprinkle 1/3 of the cookie crumbs on top of the custard.
- Repeat until all the frozen custard and toppings are used. Stir a few times to create a swirl.
- Place the custard in your freezer with an airtight line on. Allow to freeze until solid; this takes about 4 hours. Scoop & enjoy!
Nutrition
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