Biscoff Ice Cream Recipe for 12 Servings

Instructions:

1. In a heavy-bottomed saucepan, combine the milk, granulated sugar, and sea salt. Heat over medium heat until the mixture is steaming and small bubbles form around the edges.
2. Place egg yolks in a medium bowl and whisk. Slowly drizzle 1/2 cup of the warm milk mixture into the yolks while whisking constantly to temper the eggs.
3. Pour the tempered egg mixture back into the saucepan. Add 200g of the Biscoff spread. Cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon.
4. Remove from heat. Immediately stir in the remaining cold heavy cream (480ml) and vanilla bean paste to stop the cooking process.
5. Strain the mixture through a fine-mesh sieve into a clean bowl. Place plastic wrap directly on the surface and chill in the refrigerator for at least 4 hours, or overnight.
6. Pour the chilled base into an ice cream maker and churn according to the manufacturer's instructions. In the last 2 minutes of churning, add the chopped Biscoff cookies.
7. Transfer half the ice cream to a container, drizzle with half the melted swirling spread. Repeat with remaining ice cream and spread. Swirl gently with a knife and freeze for 6-8 hours until firm.