Lotus Biscoff Cookie Butter Ice Cream

In a small saucepan, add milk, 240g of heavy cream, sugar, cookie butter, and pinch of salt.

Heat saucepan over stove, stirring until ingredients are combined. Stir and do not let the mixture boil.

In the meantime, separate 6 egg yolks into a small bowl. Store the egg whites, you'll only need the egg yolks.

Heat the milk mixture until steam starts to rise from the surface (do not let it boil). Remove from heat.

Start tempering the egg yolks. Add a small amount of heated milk mixture into the bowl of egg yolks, constantly whisking to combine. Continue until you've added about ~4-5 ladles of heated milk mixture (does not need to be exact amounts).

Add the tempered egg yolk mixture back to the saucepan with the heated milk mixture. Turn the heat back on, and continually stir the saucepan with a rubber spatula, until the mixture thickens and coats the back of the spatula. Once done, remove from heat.

In a container/jug, add 240g of remaining heavy cream.

Place a sieve over the container/jug, and pour the heated milk mixture over. Stir mixture well to combine.

Cover the container/jug and let it sit in the fridge to chill, preferably overnight until mixture is very chilled.

Churn according to your ice cream maker manufacturers' instructions.

Once churned, store in ice cream storage tubs and freeze until firm.

In a baking tray or any container, add one layer of Lotus Biscoff cookies. Add a layer of the freshly churned ice cream. Top off with more Lotus Biscoff cookies. Freeze until solid and cut into pieces.