Biscoff Walnut Ice Cream

Indulge in creamy bliss with our Biscoff Walnut Ice Cream, where velvety Biscoff cookie butter meets crunchy walnuts in every luscious scoop.

24 h

Ice cream

Tools

Ingredients

9 Biscoff cookies, plus 3 more for garnish
2/3 cup heavy cream
3-4 large egg yolks
¾ cup sugar, granulated
½ cup walnuts, crushed, plus more for garnish
Sea salt, flaky, optional for garnish

Follow these steps

Place Ankarsrum Freezer Bowl in the freezer for at least 20-24 hour.
Crush 9 Biscoff cookies to a fine ‘breadcrumb’ consistency.
Add the cookie crumbs to the heavy cream and milk, stir until thoroughly combined.
Cover and place into the fridge overnight.
Using the Whisk Bowl with Multi-Wire Balloon Whisk attachments.
Turn on the Ankarsrum and set speed to the 1 o'clock position. Add 3-4 large egg yolks, then sugar. Allow to mix until combined, increasing speed to the 3 o’clock position for 2 minutes.
Now increase speed to the 5 o’clock position for 2 additional minutes, scraping down sides as needed.
Turn speed to the lowest setting.
Add cookie/milk mixture and mix for 2 minutes.
Increase speed to the 2 o’clock position for 3 minutes.
Increase speed again to the 3 o'clock position for an additional 5 minutes.
Let’s have fun and crank up the speed to full throttle for a last 2 minutes.
Place mixture in the fridge.
Attach the Ice Cream Maker attachment on the Ankarsrum.
Start on a low speed and set timer for 12 minutes.
Remove ice cream mixture from refrigerator, slowly adding it through the lid opening.
Increase speed to the 3 o’clock position.
Let the ice cream churn for 20 minutes.
In the last 1-2 minutes, add walnuts.
Place Freezer Bowl Lid on the Freezer Bowl and place in the freezer.
To serve, top with crushed Biscoff cookies, chopped walnuts and a pinch of flaky sea salt.

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