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Author Notes: The reason what makes it so supremely Belgian is because the ice cream contains malty dark Belgian beer, plenty of chocolate and Belgian's most famous cookie, Biscoff! I created this recipe for the Brooklyn Ice Cream Takedown in July of this year, in which I placed first in the judges choice and 3rd in the people's choice. —Girl In The Little Red Kitchen
Makes 1 1/2 quarts
cup whole milk
cups granulated sugar
vanilla bean, seeds scraped, bean reserved
cup cocoa powder
ounces 60% dark chocolate
large egg yolks
cups heavy cream
ounces dark Belgian beer (such as Delirium Nocturnum
ounces shaved dark chocolate
crushed Biscoff cookies
- Heat the milk, sugar, salt, vanilla seeds and bean on medium heat until sugar is dissolved in a medium pot.
- Whisk in the cocoa powder then turn off the heat and add the chocolate. Let sit for 2-3 minutes to melt, then stir to combine completely.
- Set up an ice bath with a medium mixing bowl set on top and the cream and beer together. Place a strainer on top.
- In a small bowl, whisk the egg yolks and drizzle a little of the warm chocolate milk in.
- Turn the remaining chocolate milk in the medium pot on low heat and very slowly drizzle the egg yolks in, constantly whisking and scraping the bottom of the pot. As you drizzle the eggs yolks, you will see the custard begin to thicken.
- Cook for an additional 30 seconds to 1 minute after you finish adding the egg yolks.
- Strain the custard into the cream and let cool completely. This can be done ahead of time and left in an air tight container in the refrigerator. If making ice cream right away, churn in your ice cream maker for 30-35 minutes until light and creamy.
- Transfer to a container and in alternating layers, add the ice cream then some shaved chocolate and crushed Biscoff, more ice cream and so on. Freeze until solid and enjoy!
- This recipe was entered in the contest for Your Best Ice Cream