Lemon-Biscoff Ice Cream
8 servings
Preparation time 15 mins
Freezing time 50 mins
Ingredients
3 large lemons, preferably unsprayed (not store-bought)
¾ cup (150g) sugar
1 cup (250ml) whole milk
2 cups (500ml) heavy cream
Pinch of kosher or sea salt
5 large egg yolks
6 Lotus Biscoff bicuits
Instructions
Zest the lemons directly into a food processor or blender. Add the sugar and blend until the lemon zest is very fine.
Warm the milk with the lemon-scented sugar, ½ cup (125ml) of the heavy cream, and the salt in a medium saucepan. Cover, remove from the heat, and let it infuse for 1 hour.
Rewarm the lemon-infused mixture. Pour the remaining 1½ cups (375ml) cream into a large bowl and set a mesh strainer on top.
In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm lemon-infused milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks into the saucepan. Stir the mixture constantly with a heatproof spatula over medium heat, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
Pour the custard through the strainer and stir it into the cream. Discard the lemon zest and stir over an ice bath until cool.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker. Just before you remove the ice cream from the machine, fold in the crumbled Biscoff biscuits.