Enjoy between two Biscoff cookies for perfect tiny ice cream sandwiches.
, I had amassed a veritable mountain of almost-but-not-quite-there-yet cookies. One batch wasn't cinnamon-y enough, another had a bit too much clove—each one super tasty in its own right, but just shy of copycat perfection. I gave away a ton of cookies, to be sure, but eventually I started grinding my misfit Biscoff and playing with the crumbs. And I wound up developing several crumb-centric recipes, including my summer obsession: homemade Biscoff ice cream.
It's a great way to use up the scraps left over from rolling and cutting these rectangular biscuits. You can also make for the express purpose of ice-cream-ification, if you're hardcore about homemade, but don't worry—store-bought Biscoff work just as well. Start by crushing up the cookies; you can use a food processor if you like, but it's easy enough with a rolling pin and a plastic bag. Just put some weight into it!, egg yolks, and salt, plus a pinch of baking soda, in a three-quart stainless steel saucier. From there, whisk in the cookie crumbs, along with some milk and cream.
Start by cooking over medium-low heat to slowly warm the eggs, then increase to medium, and cook until steaming-hot. While it's cooking, you'll want to stir and scrape constantly with a heat-resistant spatula to promote even cooking around the sides of the pan. Once the ice cream base is steaming-hot, pour through a stainless steel sieve to get rid of any undissolved cookie pieces and knots of chalazae . Press gently on the sieve with the spatula to release the flavorful dairy that's been absorbed by the crumbs, but don't smash or press so hard that the pulpy crumbs can pass through. After that, I stir in a small shot of bourbon or rye to boost the overall toastiness of the ice cream, but that's totally optional.
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