The Belgian Supreme Ice Cream
Total Steps
8
Ingredients
11
Tools Needed
7
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The Belgian Supreme Ice CreamIngredients
- crushed Biscoff cookies
- 5 ounces large chocolate chips or chunks
- 12 ounces dark Belgian Beer
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 vanilla bean, seeds scraped, bean reserved
- 1/4 cup cocoa powder
- 4 ounces 60% dark chocolate
- 6 large egg yolks
- 2 cups heavy cream
Instructions
Step 1
Heat milk, sugar, salt, vanilla seeds and bean in a medium pot over medium heat until the sugar is dissolved.
Step 2
Whisk in the cocoa powder. Turn off the heat and add the 60% dark chocolate. Let it sit for 2-3 minutes to melt, then stir until completely combined.
Step 3
Set up an ice bath. In a medium mixing bowl, combine the heavy cream and dark Belgian beer. Place the bowl over the ice bath and a strainer on top.
Step 4
In a small bowl, whisk the egg yolks. Gradually drizzle a small amount of the warm chocolate milk mixture into the egg yolks while whisking to temper them.
Step 5
Return the remaining chocolate milk mixture in the medium pot to low heat. Very slowly drizzle the tempered egg yolks into the pot, constantly whisking and scraping the bottom until the custard begins to thicken.
Step 6
Continue to cook for an additional 30 seconds to 1 minute after all egg yolks have been added.
Step 7
Strain the custard into the bowl with the cream and beer. Let it cool completely. (The custard can be made ahead of time and stored in an airtight container in the refrigerator.) If making immediately, churn the mixture in an ice cream maker for 30-35 minutes until light and creamy.
Step 8
Transfer the churned ice cream to an airtight container. Create alternating layers of ice cream, chocolate chips, and crushed Biscoff cookies. Freeze until solid.