Vanilla Biscoff Frozen Custard

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Vanilla Biscoff Frozen Custard

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

25 comments:

  1. I LOVE BISCOFFS!!!! I pretty much fly Delta just so I can get the free Biscoffs and always ask every flight attendant for extras. Not even kidding :)

    Your custard would rock my world!

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  2. Wow, homemade ice cream of ANY description is wonderful, but you've taken this to a whole new level...

    PS There's an invention called dry ice, so you can send your friends some. (I'll wait by the mailbox.)

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  3. Oh, this sounds Wonderful! I'll have to try it...
    Have a great day!

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  4. Is there a way to make ice cream or custard without an ice cream maker? Or should I break down and buy the dang machine?

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  5. Hmmm - love the flavors here Emily. Looks like the perfect summer treat.

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  6. Looks great...I've never seen biscoff though. Will have to look for it.

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  7. I guess it's about time I get my hands on some of that Biscoff spread! i'm long overdue. And thanks for the ice cream tip! I tried once and failed miserably.

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  8. Oh wow, that looks amazing! Great flavor!

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  9. Yum! This looks like a diet-killer... but a delicious diet-killer at that!

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  10. Hum this looks so delicious, smooth and refreshing! I love the spread, but in France we call it "speculoos spread".

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  11. I must try this Biscoff spread that is all the rage right now. I am pretty sure I can't get it here so I will be on the lookout for it when I go out of town. Your custard is yummy looking.

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  12. GAH! That whipped cream sounds insanely smart!

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  13. Biscoff in custard is genius!! Thanks for your ice cream making tips too :)

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  14. This sounds really delicious. Im so glad it's ice cream season everyday for me!

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  15. The fact that my city (or possibly even country) does not have that spread is making me a little disgruntled and sad.

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  16. Wow. That's some rich stuff. No wonder you want to take ice cream in the opposite direction the next time. ;-) I'll take a double serving (I worked out this AM).

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  17. Genius recipe--speculoos ice cream is one of my favorites. It looks so perfectly creamy!

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  18. Haven't found Biscoff in the supermarket here yet but will keep looking. I just learned about corn starch in ice cream too, from a Washington Post story (http://www.washingtonpost.com/lifestyle/food/an-ice-cream-wizard-brings-the-magic-home/2011/06/08/AGSZ5dUH_story.html). It really makes things creamier even without eggs.

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  19. love the addition of biscoff... now i just need to find me a jar :)

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  20. Thanks everyone!

    Averie, haha you're so funny.

    Sue, I'll send you some!

    Sarah, buy a machine. It's worth the money.

    Tom, I found it in a European market here in Springfield. I'll have to read that article! Thank you! It seems wrong to add cornstarch to ice cream, doesn't it? Sigh.

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  21. I have enjoyed your receipes and comments about life, clear up until you moaned about turning 26. At 68 you won't get a lot of sympathy from me. lol
    Keep on cooking and good luck with the school in Chicago. Have you decided where you really want to go yet?
    Bob

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  22. oh emily. you and your stinkin' creativity. this is awesome--well done!

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  23. I NEED to find that Biscoff spread. I found it anywhere yet!

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Sup?