Mango Pie Ice Cream with Biscoff Cookie Crumbs
A custard based ice cream swirled with mango pulp and dotted with crunchy Biscoff cookies.
Ingredients
- 2 cups half and half or whole milk
- 2 cups heavy whipping cream
- ΒΌ cup sugar
- pinch salt
- 4 egg yolks
- 1 cup mango pulp
- 1 cup Biscoff cookies broken into bite size pieces
Instructions
- Whisk together the half-and-half, the heavy whipping cream, and the salt in a medium saucepan over medium-low heat. Bring the mixture just to a boil.
- While the milk/cream is heating, combine the egg yolks and the sugar in a bowl. Beat with a wire whisk or hand mixer on low speed for about 2-4 minutes or until pale and thick.
- Once the milk/cream mixture is about to boil, whisk 1/3 of it into the egg yolk mixture. Add another 1/3 of the milk/cream mixture and continue to whisk until the egg yolk mixture is smooth.
- Return the egg yolk mixture to the milk/cream mixture in the saucepan. Keep the heat low and continuously stir with a wooden spoon until the mixture thickens slightly and coats the wooden spoon's back. The process should take only a few minutes. The mixture MUST NOT boil, otherwise, the egg yolks will overcook and you will get scrambled eggs. Constant stirring and low heat is the key. Set the mixture aside until it cools down to room temperature. Add the mango pulp and mix well.
- Refrigerate the mixture for at least 1 to 2 hours or overnight.
- Turn on your ice cream maker, pour the mixture into the frozen freezer bowl and let it churn until the mixture thickens. It takes about 20 minutes.
- Add the Biscoff cookies to the churning mixture once the ice cream is thickened. Let it churn for 1-2 more minutes until the cookies have mixed evenly with the ice-cream.
- Transfer the ice-cream to an air-tight container and place it in a freezer for at least two hours before serving.