Today’s recipe is probably one of my faves on my blog to date…
BISCOFF AFFOGATO. ❤
I can’t even.
Coffee and Biscoff. A perfect pairing. They simply belong together.
If you’ve not tried Biscoff before, it’s a Belgian / Dutch / German caramelised biscuit with a hint of cinnamon.
You can buy a spreadable version which I’ve used in the base of this ice cream. It’s thick, luscious and oh, so creamy!
And, I suppose, if you’re not into coffee, you could just eat the ice cream without the espresso…
Smooth, creamy, Biscoff flavoured ice cream, topped with crunchy biscuit crumbles and a drizzle of Lotus spread, all drowned in freshly brewed espresso.
Ugh. Get in my face already!
- 300ml double cream
- 300ml whole milk
- 125g Lotus Biscoff spread
- 1/2 tsp cinnamon
- Small pinch of salt
- 70g golden caster sugar, in two halves
- 3 medium yolks
- To serve: Espresso, Lotus Biscoff Spread, Lotus Biscuits (crumbled)
- Place the ice cream machine bowl in the freezer the day before.
- Add the double cream, milk, Biscoff spread, cinnamon, salt and half of the sugar to a medium saucepan.
- Heat on a low heat until hot (but not boiling) before taking the pan off the heat and setting aside.
- Add the egg yolks and the remaining sugar to a large bowl. Whisk until thick and the mixture falls in ribbons.
- Temper the egg mixture by slowly pouring 250ml of the hot cream mixture into them, whisking the entire time to slacken.
- Return everything back into the saucepan – use a balloon whisk to combine before heating on low for 8-10mins or until the mixture is thick enough to coat the back of a wooden spoon (ensure the mixture doesn’t boil).
- Once done, pour into a heatproof bowl and place into a larger bowl with 1 inch of water and some ice cubes to cool. Stir every few mins to ensure a skin doesn’t form.
- Once it cools to room temperature, cover the bowl with clingfilm and place in the fridge to properly chill for a few hours, or better yet, overnight.
- When the custard is completely cold, churn in your ice cream machine according to the manufacturer instructions. Once done, pop in Tupperware or a parchment lined bread tin before placing in the freezer to set.
- To serve, scoop out some ice cream into a glass or bowl, sprinkle over biscuit crumbs and drizzle over a tablespoon of spread (zap in the microwave for 10 seconds if it’s stiff) then pour over hot espresso and dig in!