2 cups heavy cream
1 cup half and half
3/4 cup sugar
Pinch of salt
2 teaspoon Roasted Saigon cinnamon
1/2 teaspoon vanilla extract
2 tbsp brandy
1 1/2 cups chopped Biscoff cookies
Pour 1 cup of the cream into a medium saucepan and add the sugar, cinnamon and salt. Warm over medium heat, stirring, until the sugar is dissolved.
Remove from the heat and add the remaining 1 cup of cream, 1 cup of half and half and the vanilla extract. Chill the mixture thoroughly in the refrigerator. When ready to churn, add brandy and process the mixture in your ice cream maker according to the manufacturer’s directions.
When the ice cream is finished churning, transfer ice cream to a container and add Biscoff cookie pieces, stirring to distribute cookies evenly.