British and food don’t usually go together when someone is telling you about foods they love. They just don’t, at least not in America. But after some thought on this I have decided that it is just one giant misunderstanding on…naming. Whoever names(ed) British foods either did so on purpose so Americans wouldn’t inhale it all leaving nothing for them, or their understanding of the english language is just that different that us Americans.
Pasties – I mean, gross sounding, but really, just all different kinds of pot pies (delicious, right?); curds – like my second least favorite word next to moist, but really they are more like British versions of fruit butter and they are wonderful; clotted cream – seriously on this one, how did they ever get someone to even try this? But I have had it and it is fine, not out of this world, but it was really f’ing good on a blueberry scone; black pudding – yeah your typical American might hear this and think a really dark chocolate pudding, with a weird name, but its not, its a blood sausage and it looks like…well, google it; Do you see…most of these are pretty tasty and at the very least not gross. But many of us on this side of the Atlantic don’t even know what these things are and are not interested bc of the name.
This brings me to Biscoff…wtf kind of name is that? It’s not a bad name, but it certainly doesn’t ring of anything I’d be running out to buy. But let me tell you, RUN. RUN as fast as you can and get some. It is amazing and I cannot believe I lived 39 and 3/4 years not knowing what this is, bc it is that good. I was describing it to someone I work with and she said, “oh like speculoos,” something else that I didn’t know what it is, but now that I do – YES it is the same as speculoos.
And btw it is probably better that I didn’t know about these things or I would be 900 pounds.
I had to eat a whole jar to figure out how to best describe, and my best go at it is…like the smoothest blend of 3 parts graham crackers, one part gingersnaps. But not dry, not chunky, so smooth and not oily that it is just magic, totally magic. It is confusing how good it is and how indescribable it is. I mean, cookies pureed should be either oily bc you’d need to emulsify with oil or have a mealy, ground up texture, but this doesn’t have any of those things, because – British magic.
Dorie Greenspan’s Cookies book makes mention of Biscoff like a million times, which is what gave me reason to buy it on amazon, and now I am on like my 25th jar and constantly finding ways to use it in things I make. Filling for a sandwich cookie? Ok! Mixed in a cookie dough? Sure as hell. In a pumpkin pie? How the hell did I not know about this stuff, cause yesssssssss!
Which brings me to this awesomeness that I am sharing here. Since it is national ice cream month I can think of no better recipe to share than Biscoff in ice cream. The impossibly creamy texture blends absolutely perfectly with an ice cream base and it can be eaten alone, on top of a pie, sandwiched between two cookies, or as my kids will tell you, with hot fudge and toasted marshmallows bc as my one son said, “it tastes just like the graham cracker part of a s’more.” I cannot imagine finding a person who dislikes this ice cream.
So happy national ice cream month and cheers to this the best British food find (next to fish and chips) EVER!
Biscoff ice cream
- 1 cup Biscoff cookie spread
- 1/3 cup sugar
- 2 cups heavy cream
- 1 cup whole milk or half and half
- 2 teaspoons of vanilla extract
Beat the sugar and the biscoff on medium speed with a stand mixer. Add the vanilla and a tiny pinch of salt. Once combined, add the milk and cream to the biscoff mixture, but do this SLOWLY or you will end up with a sloppy spilled mess. Once all combined and totally smooth you can chill for about an hour in the fridge and then pour into your ice cream maker and churn according the machine's directions. Freeze in a container until ready to eat.