Biscoff Ice Cream

• 2 c heavy cream 
• 1 c whole milk
• 1/2 tsp Diamond kosher salt
• 2/3 c (lightly packed) light or dark brown sugar
• 7 large egg yolks
• 1/2 T bourbon or brandy (optional)
• 2 tsp vanilla
• 1 1/2 c finely crumbled Biscoff cookies

Combine the cream, milk, salt, and sugar in a saucepan. Stir until they’re blended.

In a separate bowl, whisk the egg yolks. Warm the cream mixture until it’s just about to simmer, then take a measuring cup and gradually pour about 1 c of the cream mixture into the yolks, whisking constantly as you pour. Pour the the warmed yolks and cream back into the pan and mix again. Cook over low heat, stirring constantly until the custard thickens enough to coat a spatula (you should be able to take your finger and draw a line through the coated spatula). Do not allow it to boil!

Remove the cream mixture from the heat and stir in the bourbon and vanilla. Cool.

After the mixture has cooled, place it covered in the refrigerator for at least 6 hours – or, better yet, overnight. Then freeze according to your ice cream maker’s instructions. Immediately after you remove the just-frozen ice cream from the machine, fold in the Biscoff pieces, then place in freezer. Serve with a Biscoff cookie on the side – or make a Biscoff ice cream sandwich, layering the ice cream between 2 cookies.