Biscoff Ice Cream
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65 ratings
Preparation : 10 min
Cooking : 0 min
Total time : 1 h 10 Rest : 1 h
2 people
2 egg yolks
60 g sugar
200 ml milk
150 ml of crème fraîche
1 sachet vanilla sugar (or caster sugar with a drop of vanilla essence added)
0.5 tsp cinnamon
90 g of speculoos / Biscoff®
1 pinch salt
Associated products
Chef's tip
The ice cream is made using Magimix Gelato Expert in artisanal mode.
RECIPE STEPS
1Add the egg yolks, sugar and salt in the main bowl.
Run the programme.
- 2 egg yolks
- 60 g sugar
- 1 pinch salt
Expert |
01:00 / 5 / __°C
2Add the milk, vanilla sugar and cinnamon.
Rerun the programme.
- 200 ml milk
- 1 sachet vanilla sugar (or caster sugar with a drop of vanilla essence added)
- 0.5 tsp cinnamon
Expert |
07:00 / 3 / 90°C
3Leave to cool.
4Meanwhile, break up the biscoff biscuits.
Run the programme.
- 90 g of speculoos / Biscoff®
Expert |
00:30 / 18 / __°C
5Once the mixture has cooled, add the biscoff powder and the crème fraîche.
Rerun the programme.
- 150 ml of crème fraîche
Expert |
00:30 / 10 / __°C
6Freeze-churn the mixture.
Recipes submitted by consumers are not tested by Magimix.
1 comment
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even better than expected. worked perfectly doubled. the creme fraiche is tart end offsets the sweetness perfectly