Speculoos Ice Cream

Is there anything better than a spicy cookie with a hot cup of coffee? Well why not turn it into an ice cream? Your favorite spicy cookie turned into a fun fall treat. Also great as an affogato! Cheers!

Ingredients:

30 Biscoff cookies (I used Lotus which can be found at any grocery store)
1/2 tsp grated fresh ginger (optional)
1/4 cup brown sugar
1/2 cup white granulated sugar
1 cup whole milk
2 cups heavy cream
4 large egg yolks

Directions:

1. In a food processor or blender add 15 of the cookies and blend finely
2. In a medium saucepan on medium low heat, add ground cookies, sugar, ginger, milk and 1 cup of heavy cream

3. In a separate bowl, whisk egg yolks together. Slowly pour warm mixture into the yolks and return to saucepan and whisk slowly

4. It's important to make sure your custard thickens in order to become creamy, so keep whisking until you are able to dip a spoon in without the custard running off

5. Once mixture has thickened, strain into remaining heavy cream and chill at least 8 hours in refrigerator or 1.5 hours in the freezer

6. Once chilled pour into ice cream maker and freeze using manufacturer’s instructions
7. Towards the end of your freezing process break up the rest of your cookies and swirl them into your ice cream