4 cups heavy whipping cream, divided use
1 cup half-n-half
1 cup granulated sugar
3 tablespoons cornstarch
3 large egg yolks
1 teaspoon vanilla extract
1/8 teaspoon salt
1/2 cup Biscoff
Whisk together cream, half-n-half, sugar and cornstarch in a large saucepan over medium heat, until hot.
In a large mixing bowl, whisk together yolks until well combined; gradually whisk hot cream into egg mixture until well combined. Whisk mixture back into saucepan. Cook, whisking constantly, until custard reaches 170 degrees F, or coats the back of a spoon.
Strain custard into a large mixing bowl; whisk in vanilla and salt. Cover and chill overnight.
Freeze cream in an ice cream maker according to manufacturers' instructions.
While ice cream is freezing, whip remaining 1 cup cream in a large mixing bowl using a mixer on high speed, until stiff peaks form. Beat in Biscoff until combined.
Place ice cream in a freezer-safe container. Swirl in Biscoff whipped cream.
Freeze for 4 hours or until ready to serve.
Makes 8-10 servings