Biscoff Ice Cream
Those Biscoff biscuits are terribly addictive! There's something about the delicious caramel flavour, the crisp texture, the fact that one isn't enough, two is wonderful and three are even better.... I hesitate to start you off on a path of addiction, but there are worse things in life. So, Biscoff Ice Cream was the next logical step. Frighteningly easy, it just involves a tub of Biscoff Spread (I'm clearly not the only addict) and a relatively small quantity of biscuits. I fed this to some of my holiday let tenants (Sappington Granary, if you are interested), and they said it was amazing! Biscoff Ice Cream Biscoff Ice Cream 3 egg yolks 23floz/600ml mixed milk and cream – normally 2/3 cream to 1/3 milk 4oz/120g caster sugar 1 jar crunchy Biscoff spread 6-8 Biscoff biscuits Quick method: Separate the egg yolks into a bowl/food processor (putting the whites into a jar to make meringues later). Add the sugar and beat the mixture together. Slowly a
