Biscoff & Coffee Ice Cream

Biscoff & Coffee Ice Cream

Biscoff & Coffee Ice Cream

From my story, “Mr. Wizard?

Makes about a quart

The Ingredients

1 ½ Junket Rennet tablets

1 tbsp cold water

½ cup sugar

1 ½ cups Whole Milk

1 cup Heavy Whipping cream

1 tbsp Vanilla Extract

1 tbsp Cadbury Drinking Chocolate powder

1 tbsp plus 1 tsp instant espresso powder

8 roughly crushed Biscoff cookies

The Process

Dissolve the rennet tablets in the cold water and set aside.

In a blender or food processor blend together sugar, milk, instant espresso powder, and chocolate powder until the sugar has dissolved, approximately two minutes.

Add the cream, and blend just until combined, about 20 seconds.

Pour into a large glass bowl or four-cup Pyrex measuring jug. Add the dissolved rennet tablets and stir briefly. Let stand undisturbed for ten minutes, and then chill in refrigerator for at least one hour.

Freeze in your ice cream freezer according to manufacturer’s directions. When the mixture has frozen, add the crushed cookies and let the ice cream freezer mix them in briefly.

Transfer to a sealed container and place in freezer until firm.

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