Biscoff Protein Ice Cream

In a large saucepan, combine milk (710 g), cream (675 g), and glucose (89 g). Heat over medium, stirring frequently.

When the dairy is warm (before boiling), slowly whisk in your dry ingredients until fully dissolved.

Bring the mixture up to at least 80 °C, stirring constantly, and simmer for 5 min.

Set a clean container in an ice bath, and pour the base through a sieve into the container. Stir until cold.

When the mix has cooled, whisk or blend in the melted Biscoff spread (266 g) until fully integrated.

Refrigerate the base for at least 4 hours or overnight—this improves texture and flavor.

Freeze the base in your ice cream maker according to manufacturer instructions.

When the ice cream is almost done churning (last minute), gently mix/fold in chopped cookies.

Transfer to containers. For an extra Biscoff swirl, drizzle or layer more Biscoff spread as you pack. Freeze at least 4 hours until hard-scoopable.

Melt Biscoff cookie butter (250 g), coconut oil (45 g), and salt (5 g) in a double boiler until combined.

Store at room temp air-tight container.

When ready to use, slowly heat to 16 °C and ripple over churned ice cream.