This ice cream is intense. Biscoff has a great flavor, but mixed with the cheesecake and put into ice cream may have been too much to handle. And rich desserts/foods don’t usually phase me, in fact I tend to prefer them. So why am I posting this, if I didn’t want to inhale every last bit of it? Because my dear readers, sometimes you have to admit that someone out there might have a different opinion than yourself. Shocking revelation I know, let it churn around for a little while…
…get it – churning? Ha, I’m such a dork sometimes.
Now I did not hate this ice cream. I actually enjoyed eating about one spoonful of it, but then I was done. It may require another dessert to pair with in order to tone it down. And here is the part of the post where I really really would love your feedback. What dessert do you think would be awesome a la mode with this ice cream? One person will be chosen at random to win a jar of Biscoff spread!!
After my first post involving Biscoff spread, I received many comments asking where to find the spread. Although it is listed where to buy it on their website, it took me several stores to find it in real life. I thought I would save one of you the trouble. So what do you think? What would you like to put a scoop of this on top of? Leave a comment (please include your e-mail if you don’t have a blog) with your suggestion by Thursday, September 8th @ 11pm CST! Winner will be announced Friday, September 9th. -*-GIVEAWAY ENDED-*-
BISCOFF CHEESECAKE ICE CREAM
Makes a quart and a half
2 cups whole milk
1 cup heavy cream
1/2 cup sugar
2 egg yolks, beaten
1 tsp vanilla extract
8 oz reduced fat cream cheese, cut into pieces
1/2 cup Biscoff spread
- In a medium saucepan, whisk together milk, cream, sugar, egg yolks, and vanilla until smooth. Heat to 160 degrees over medium-low heat, whisking frequently.Remove from heat and whisk in cream cheese cubes and Biscoff spread. Allow to cool before placing in the refrigerator until cold, at least 2 hours or overnight.
- Pour the chilled mixture into an ice cream maker and freeze according to manufacturer’s directions until it reaches “soft-serve” consistency.
- Transfer ice cream to a one-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
Source: The Spiffy Cookie original