Biscoff White Chocolate Chip Ice Cream

Have I told you guys that Shane and I are going on vacation in September? I don’t think I have. It’s going to be beachy and tropical, and to say we’re both really looking forward to it would be a massive understatement. The timing of the trip will coincide with the arrival of the cooler fall weather here in New England, so it’s also my sneaky way of extending summer just a little bit longer.

The only problem with going somewhere warm and sunny in September is trying to shop for new clothes for the trip this late in the summer. All of the stores started rolling out their fall clothes in early August; finding cute summery dresses has proven pretty much impossible. I’ve been limited to whatever is available on clearance racks, which is to say, not much. And bathing suits? Forget it, they’re pretty much gone everywhere! I did find a pretty good selection online at Nordstrom so I’m just going to have to order a ton of sizes to try on and hope I can find something that works.

Oh, and speaking of bathing suits, that brings up another problem. My ice cream obsession this summer has been anything but bathing suit friendly 🙂 It’s been worth every single calorie though, there’s just nothing like a cone of homemade ice cream!

I’ve made so many flavors this summer, but nothing with Biscoff spread, which is crazy given how much I love it. I had to remedy that so I took one of my favorite peanut butter ice cream recipes, swapped the peanut butter for Biscoff, reduced the sugar slightly and added white chocolate chips. It was a good call – this ice cream is so creamy, rich, and sweet, it’s fantastic! And while I’m still not ready to welcome fall, I can’t help but think how good a big scoop of this ice cream would be on top of a slice of apple pie in the coming months…

Biscoff White Chocolate Chip Ice Cream
adapted from from Sweet Cream and Sugar Cones by Kris Hoogergyde, Anne Walker, and Dabney Gough

{Note: If you can’t find Biscoff in the stores by you, Trader Joe’s makes a similar spread (they call it cookie butter) that would work too.}

1 3/4 cups heavy cream
3/4 cup 1% milk
1/2 cup sugar, divided
1/2 teaspoon kosher salt
5 large egg yolks
1/3 cup Biscoff spread
scant 1 cup white chocolate chips

To make the ice cream: Add the heavy cream, milk, half of the sugar, and the salt to a medium saucepan and set over medium heat. Allow the mixture to come to a simmer.

Meanwhile, whisk the egg yolks and the remaining half of the sugar in a heatproof bowl until pale in color. Add the Biscoff spread to a second heatproof bowl and set aside. Slowly add the warm cream mixture to the egg yolks, whisking constantly. Pour back into the saucepan and set over medium-low heat. Stir constantly until the mixture thickens enough to coat the back of a wooden spoon (about 170-175 F on an instant read thermometer). Strain the custard into the bowl containing the Biscoff spread and stir to combine.

Cover and refrigerate until thoroughly chilled (overnight is good). Freeze in your ice cream maker according to the manufacturer’s instructions. Once the ice cream reaches soft serve consistency and is just about ready, add the white chocolate chips and churn for another minute or two to distribute them throughout. Transfer the ice cream to an airtight container and freeze until firm, at least 4 hours.

Makes about 1 quart