This is a public service announcement.
You = the public, and everyone you know.
Public service = the existence of COOKIE BUTTER, also known as speculoospasta (Biscoff would be the most famous brand–there are others).
Announcement = Do it. Doitdoit. It’s been a thing for a while (I even made an all-American Oreo version once), and while I’m hesitant about “things,” this one worth your undivided attention. Seriously: No one I have introduced to the wonders of cookie butter has been anything but in love at first taste.
When I bought this particular jar for this particular recipe, the checkout girl asked if it was any good, further commenting that another lady had bought five jars the other day. While I responded with a simple yes, I should have said, in one ranty breath, “Sister, you are wasting your time, and take stock of who you are right now because you will NEVER BE THE SAME, and take this jar, for you need it more than I do, and godspeed.”
But, no, I didn’t. (1) I’m shy and (2) I needed the Biscoff so I could make this.
See, Biscoff spread comes from Biscoff cookies. You’d think it would be the other way around, but no. Reverse engineering–how do you like them apples?
So… Why don’t we make gelato to celebrate this delicious, delicious pairing? Certainly not the wackiest thing I’ve suggested to you, right?
First, a basic eggy custard. Lots of milk, lots of yolks. Then, espresso powder… For super concentrated coffee flavor. Coffee flavor on steroids.
A gentle simmer, as always.
After some chilling time and some churning time, you have smooth, creamy, silky coffee gelato… In all honesty, you could stop here…
…But I don’t know why you would, considering all the cookie butter praises I’ve been singing. I swirled this in with a knife, which, because of the slightly thick consistency of the cookie butter, resulted in kinda large pockets of firm, cold Biscoff goodness. I didn’t mind, but if you want a more precise, controlled swirl, you could use a pastry bag (or a plastic bag with the corner snipped off) to pipe skinny swirls of cookie butter into the gelato mixture.
The result is cool and creamy and totally balanced between the pure, cookielike, spiced sweetness of Biscoff and the robust coffee flavor. Oh yeah, and chunks of cold, almost chewy, frozen cookie butter.
So easy to make, so easy to love.
One more note: Biscoff is actually hosting a “Spread the Love” contest through the end of the month–you could win a trip to Belgium! All you need to do is upload a photo showing how you enjoy Biscoff. Tres easy, if you’re into that!
- 7 egg yolks
- 1 cup sugar
- 2 1/2 cups whole milk
- 2 tablespoons instant espresso powder dissolved in 1/2 cup hot water
- 3/4 cup Biscoff cookie butter
- In a large bowl, whisk together the yolks and sugar until well incorporated.
- In a medium saucepan, bring the milk to a boil (watch carefully so it doesn't overflow), then slowly whisk the hot milk into the egg yolk and sugar mixture, followed by the espresso mixture. Return to pan and cook, stirring over medium heat, until the custard is bubbly and thick enough to coat the back of a spoon, 8-10 minutes or so.
- Remove from heat and strain through a mesh sieve into a large bowl. Cover tightly and refrigerate until thoroughly chilled, at least a few hours.
- Churn the custard in your ice cream maker according to the manufacturer's instructions. Spoon about half of the gelato into your container, followed by spoonfuls of Biscoff, then the other half of the gelato; run a knife through the whole thing to get a swirl effect. (Alternatively, pipe the Biscoff into the gelato mixture with a pastry bag.)
- Freeze until solid--makes about a quart.