Monday, May 21, 2012
Biscoff Ice Cream - 2 ingredients
It's taken me a while to hop on the Biscoff Spread bandwagon. Let me rewind a bit. I have been very familiar and an avid consumer of speculoos, just not the Biscoff brand. I'd been buying speculoos spread from here and here when I visit New York City. Both are perfect representations of that graham-crackery-almost-ginger-snappy-caremelized-sugar-cookie-spread. But when I saw that one of my local grocers carried it, I snagged a jar. Sweet.
I'm not going to say whether or not I think the Biscoff brand is the best speculoos spread. Instead, I'll tell you that I made one heckuva Biscoff Ice Cream last weekend. And with only two ingredients, there are no excuses for you not to make this speculoos ice cream today!
Biscoff is perfection right from the jar, spoon style. Sometimes I just sneak a spoonful for a fix. But I warn you now, one innocent little spoonful is the gateway to an embarrassing amount of glutony. If you are really in for a good time--you could pull out your jar of Nutella and rotate spoonfuls, trying to decide which you like better. Nutella? Biscoff? Nutella? Biscoff? This may be a hazardous nighttime ritual for some, but who's naming names? But I assure you, you can get over it if you write "= FAT" on top each jar. Again, not that I know.
Besides straight from the jar, we at our house we love putting speculoos spread on waffles, pancakes and toast. It's perfect, I tell you, the perfect spread. I knew I wanted to make something fun with my first jar of Biscoff brand speculoos spread. But I didn't want work complicate my Saturday. I thought about cookie bars and cupcakes. But neither sounded too tempting and it was hot outside. Ah, ice cream? But did I really want to run to the store for heavy cream and whole milk? No! And I certainly didn't feel like making a custard-style ice cream. No thank you, not today. I shant be separating eggs.
Then I thought back to a Super Simple Nutella Ice Cream recipe I'd seen years ago. Um, hello! I could easily do that with Biscoff, right? So I did. I love being inspired. Keep in mind you could easily use the whole jar of Biscoff in this ice cream recipe, in fact, I probably will next time I make it. But since we'd had one too many spoonfuls to the mouth and spreads on waffles earlier in the week, I was forced to use a scant cup of Biscoff in this recipe. It worked successfully.
This isn't the last of Biscoff Ice Cream you'll see from me. Next route I'll be taking is swirling in the actual spread and possibly folding in some broken Biscoff cookies and homemade marshmallows? Forget sinful spoonfuls, I'm going to straight to the ice cream!
Biscoff Ice Cream
by Becky of Project Domestication inspired by this recipe.
1 cup Biscoff Spread, scant (I used creamy. You may substitute another brand of speculoos spread.)
12 oz. unsweetened evaporated milk
Prepare ice cream maker for churning. If you need to pre-freeze it, plan ahead. Place Biscoff spread and evaporated milk in food processor or blender. Combine until completely smooth. Pour biscoff ice cream mixture into bowl and chill if necessary to your ice cream maker, or pour directly into ice cream maker bowl and chill and churn according to manufacturer's directions.
*I have an ice cream maker with a chilling unit so I am able to pour my ice cream directly into the unit. However, I do like a good chill, for saving time. Often I'll make my ice cream mixtures the night before and churn the day we want to eat it. For this exact recipe, I chilled my recipe for one hour while I was doing other chores around the house.