This autumn, Roger and I have had a revolving door of visitors. We’ve made and eaten lots of great food—just haven’t had the time to post any of the delicious stuff! Let’s see if I can rectify that starting with this fabulous Biscoff cookie butter ice cream.
For those who aren’t aware, Delta Airlines is famous for serving Biscoff cookies to passengers on their flights. Biscoff cookies are a very popular traditional European spice cookie. Biscoff is a trade name, and they are also known as speculoos cookies.
Somewhere along the line, someone came up with the great idea of making a cookie butter out of the Biscoff cookies similar to Nutella. It has the same great flavor as the cookie but in creamy, spreadable form. Naturally, bakers went wild and started using the cookie butter in all manner of recipes. When I saw that someone had come up with a recipe for cookie butter ice cream, I was immediately onboard!
I’ve made this frantastic ice cream three times in recent weeks. One of the times was for our Swedish cousins, Bengt and Agneta, who came to visit from Tyreso, a suburb of Stockholm. When they tried it, I asked them to guess the flavor. They immediately said it tasted like pepparkakor which is a traditional Swedish spice cookie, so they got it first try! I had previously asked taste testers to name the flavor, and got answers ranging from caramel to butterscotch but “not quite.” 🙂
This has become one of our favorite flavors of ice cream—and that’s saying a lot considering how much Roger and I love chocolate. We live about a mile from a very popular ice cream place here on Cape Cod. Smitty’s has won the award for best ice cream on the upper Cape for several years running. Roger said that if Smitty’s had this flavor as one of their offerings, he’d order it every time. Since Smitty’s doesn’t, I’ll just have to keep my ice cream machine churning!
Trader Joe’s carries speculoos cookie butter although I haven’t tried their brand. Stop & Shop, my local supermarket, carries both the Biscoff cookie and the cookie butter. Amazon, of course, carries it as well.
One year ago: Real Deal Southern Caramel Cake
Two years ago: Pumpkin Cake Roll
Three years ago: Turtle Cheesecake
Four years ago: Election Day Cupcakes
Five years ago: Fran’s Vegetable Soup with Sausage
Biscoff Cookie Butter Ice Cream
Ingredients for the Ice Cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/2 cup Biscoff cookie butter
- 2 cups heavy cream, divided
- Pinch of salt
- 6 egg yolks
- 2 tsp. vanilla extract
- 1/2 cup coarsely chopped Biscoff (also known as speculoos) cookies, about 6 cookies
Warm the milk, sugar, cookie butter, 1 cup of the heavy cream and the salt in a medium saucepan over medium-low heat, stirring until the sugar is dissolved and the cookie butter has melted. Continue cooking until the mixture comes to a slight simmer, bubbling around the edges of the pan.
Meanwhile, pour the remaining 1 cup heavy cream into a large bowl and place a fine-mesh sieve on top. Whisk the egg yolks in a medium bowl. Slowly pour the warmed milk mixture into the egg yolks, whisking constantly. Scrape the mixture back into the saucepan.
Place the saucepan over medium heat and stir constantly with a rubber spatula or whisk, being sure to scrape the bottom of the pan as you stir, until the mixture thickens and coats the back of the spatula, a few minutes. The mixture should register 170 to 175o F on an instant-read digital thermometer.
Pour the custard through the fine-mesh sieve and stir it into the cream. Stir in the vanilla extract and place the bowl over an ice bath. Stir occasionally, until the mixture is cool. Cover and transfer the custard to the refrigerator until completely chilled, at least 8 hours or overnight.
Churn the mixture in your ice cream maker according to the manufacturer’s instructions, adding the chopped Biscoff cookies during the last minute of churning.
Source: A recipe from the Brown Eyed Baker