½packageBiscoff biscuits(about 16 biscuits–only if you are making the Biscoff recipe)
In a small food processor, pulse the Biscoff biscuits until you have crumbs. Of course, this is only for the Biscoff version of the recipe.
Separate egg yolks from egg whites by holding the egg separator over a small bowl, letting the egg white drip out, then quickly and carefully transferring the egg yolk into the stand mixer bowl.
Add the sugar to the yolks in the stand mixer bowl, then beat until the beater creates soft swirls in the pale yellow mixture.
In a medium saucepan over medium heat, combine milk, cream, and salt until the mixture reaches 170 degrees. Use a candy thermometer clipped onto the side of the pan to measure the temperature as you stir.
With the stand mixer running on low speed, slowly add hot milk mixture to egg yolks to temper the eggs. This keeps the eggs from cooking and helps the mixture to thicken.
Return the mixture to the saucepan. It should still be quite warm, so should not take long to heat to 180 degrees. While heating, slowly stir in the Biscoff crumbs or whatever flavor you choose to add.
When the mixture reaches 180 degrees, remove it from the heat and chill completely. I chilled my mixture overnight.
Pour the chilled mixture into an ice cream maker to freeze until the texture is compact and creamy, about 25 minutes if you are using the Cuisinart ice cream maker.
Serve immediately or store in the freezer for up to one month.
The calorie count includes the addition of the Biscoff biscuits. The basic recipe without the biscuits has 311 calories per 1 cup serving.