foolproofliving

1 In a small bowl, mix cream cheese and Biscoff until thoroughly combined. Set aside.
2 In another small bowl, whisk the cornstarch with 2 tablespoons of whole milk until mixed thoroughly. Set aside.
3 Place the 2 cups of whole milk, sugar, salt, corn syrup, and heavy cream in a medium-sized saucepan. Heat it over medium heat until milk starts bubbling (but not boiling), stirring constantly. It will get slightly thicker.
4 Remove from the heat and slowly add the cornstarch while constantly stirring.
5 Bring it back on the stove and cook, constantly stirring, for 3-4 minutes.
6 Remove it from the heat and add the cream cheese and Biscoff mixture. You will need a whisk and a spatula. Starting with spatula, stir until it melts and then switch to the whisk and whisk until it is a smooth mixture. It takes 3-4 minutes for it to fully melt and become a homogenous mixture. Set aside and allow it to cool down to room temperature. If you prefer, you can put it in a large ice filled bowl to fasten the cooling time.
7 Once cooled, strain it through a fine-mash strainer. Transfer it into the bowl of an ice cream maker.
8 Churn it for 20 minutes. Add the walnuts and churn for 5 more minutes. (The amount of time may change depending on your ice cream maker. Check your manual for churning time.)
9 Transfer the ice cream to an airtight container. Press firmly to remove any air pockets. Place it in the freezer and freeze it until firm, at least 4 hours, preferably overnight.
10 Take it out at least 5 minutes before serving to make it easily “scoopable”.
11 When ready to serve sprinkle chopped walnuts on top.