Biscoff Ice Cream With Chocolate Biscoff Truffles

I love biscoff spread, but unfortunately I don’t really like bread so I figured this called for another crazy ice cream flavor. Plain biscoff ice cream would probably be nice, but again; I love chunks of something in my ice cream, so I made the mini biscoff truffles. 

Ingredients

For biscoff truffles:
2 tablespoons biscoff spread (I used crunchy)
50 g milk chocolate (or dark, if you prefer)

For ice cream:
350 ml whole milk
250 ml heavy whipping cream 
4 egg yolks
1 vanilla pod
100 g sugar
5 tablespoons biscoff spread (I used crunchy) 

Method
Biscoff truffles: Put jar of biscoff spread in the freezer for half an hour to an hour (makes it a little easier to handle, although it’s probably still going to stick to your fingers to some degree). Form little ⅓ inch balls and put on parchment paper (I got about 25). Carefully store biscoff balls in freezer for at least an hour.

Melt chocolate using double boiler method, making sure to heat chocolate as little as possible. Coat frozen biscoff balls with molten chocolate and put on clean sheet of parchment paper. Store in the freezer until chocolate is fully hardened.

Ice cream: Split vanilla pod lengthwise. Heat vanillapod with cream and milk in a large heavy bottomed saucepan, don’t let it boil. Remove vanilla pod when mixture is heated. Put egg yolks and sugar in a medium sized bowl and whisk until mixture is fluffy and pale. Gradually whisk hot cream mixture into yolk mixture, then return mixture to same saucepan. Heat custard mixture over low-medium heat (be careful not to boil) until custard starts to thicken and leaves path on back of spoon when a finger is drawn across. Refrigerate until very cold. 

Pour cold custard into ice cream maker and process according to manufactures’ instructions. Add biscoff spread during the last 5 minutes of churning. When done processing carefully stir in biscoff truffles. Transfer mixture to container and freeze until firm.