Biscoff Ice Cream
Indulge in the creamy delight of homemade Biscoff Ice Cream, mirroring the exquisite texture and taste found in ice cream shops. This recipe combines the smooth richness of double cream with the unique caramelised flavour of Biscoff, creating a dessert that's both comforting and luxurious.
Servings 8
Ingredients
- 230 g caster sugar
- 300 ml semi skimmed milk
- 600 ml double cream
- a few drops vanilla essence/extract
- Biscoff dessert sauce
- Biscoff biscuits
Instructions
- Pour the milk into a small pot and heat and add the caster sugar.
- Gently heat at a low temperature until all the sugar is dissolved.
- Once all the sugar is dissolved, pour the double cream into it and add the vanilla extract.
- Put the ice cream mix in a tub and store in fridge for 2 hours or more.
- Take the cooled ice cream mix and add to an ice cream maker to churn for 40-60 minutes.
- At around the 30-50 minute mark (depending on how long you churn for), break the biscuits into small chunks and add to churning mix. Afterwards add Biscoff dessert sauce (as much or as little as you like).
- Once the ice cream has fully churned, put it in the freezer overnight.
- Take it out of the fridge, leave it at room temperature for half an hour, serve and enjoy!