Developed by Jack Achenbach, RDN, LD
Biscoff Ice Cream Bars
I didnt realize these mini popsicles were a current culinary trend. I now understand why. If you've ever had Biscoff cookies you'll want to get your hands on Biscoff cookie butter. Why was it created? No idea, but its heaven. For this recipe, I decided to infuse creme anglaise with the cookie butter for a totally unique popsicle that delivers.
Prep Time: 30 minutes + freezing
Biscoff cookie butter
Bars: Bring to a simmer whole milk, cream, sugar, and Biscoff cookie butter. Whisk egg yolks in a large bowl and slowly incorporate the simmering milk mixture a tablespoon at a time. Adding to much at once will scramble the eggs from the intense heat. Pour through a wire mesh strainer to remove any impurities and cool completely in the refrigerator or freezer.
Glaze: Combine white chocolate and cocoa butter in a microwave safe bowl. Microwave on high for 10 second intervals, mixing after each interval until completely melted and it drizzling in a solid stream.
Assembly: Using a silicon ice cream bar mold, insert a popsicle stick and fill with the creme anglais. Freeze for 1-2 hours until completely frozen. Remove from molds and dip completely into the white chocolate glaze and let the excess run off. Quickly sprinkle with toppings before the glaze firms.
I paired these bars with a mango puree and graham cracker crumble!
Keep a close eye on the simmering creme anglais. If it boils, it will pour over the sides of the pot!
Keep frozen in the freezer.