Biscoff Walnut Ice Cream

Place Ankarsrum Freezer Bowl in the freezer for at least 20-24 hour.

Crush 9 Biscoff cookies to a fine ‘breadcrumb’ consistency.

Add the cookie crumbs to the heavy cream and milk, stir until thoroughly combined.

Cover and place into the fridge overnight.

Using the Whisk Bowl with Multi-Wire Balloon Whisk attachments.

Turn on the Ankarsrum and set the timer for 8 minutes and set speed to the 1 o’clock position.

Add 3-4 large egg yolks, then sugar. Allow to mix until combined, increasing speed to the 3 o’clock position for 2 minutes.

Now increase speed to the 5 o’clock position for 2 additional minutes, scraping down sides as needed.

Turn speed to the lowest setting.

Add cookie/milk mixture and mix for 2 minutes.

Increase speed to the 2 o’clock position for 3 minutes.

Increase speed again to the 3 o'clock position for an additional 5 minutes.

Let’s have fun and crank up the speed to full throttle for a last 2 minutes.

Place mixture in the fridge.

Attach the Ice Cream Maker attachment on the Ankarsrum.

Start on a low speed and set timer for 12 minutes.

Remove ice cream mixture from refrigerator, slowly adding it through the lid opening.

Increase speed to the 3 o’clock position.

Let the ice cream churn for 20 minutes.

In the last 1-2 minutes, add walnuts.

Place Freezer Bowl Lid on the Freezer Bowl and place in the freezer.

To serve, top with crushed Biscoff cookies, chopped walnuts and a pinch of flaky sea salt.