Recipe components are in chronological order…

Toasted Milk powder* (Skip if you already have this ingredient)

• *This recipe only requires 1 tablespoon of toasted milk powder. Unfortunately, making any amount is a labor of love. So, I suggest making at least 1 cup (100g) of toasted milk powder at a time and keeping it in your pantry for later use. I’ve provided other recipes that use toasted milk powder in the FAQ section to save you from needing to search! :)
• Now that we have established that, add powdered milk to a pan on low, to medium low temperature for about 1 hour. Just like a roux, keep moving the powder around the pan so it doesn’t burn. Breakup any pieces that begin to clump together as best as you can. The powder will go from an ivory color all the way to a toasted deep golden color.
• If too much of the milk powder is sticking to the bottom of the pan and you are having trouble scraping it up, turn your heat down or remove the pan from the burner to scrape and then return it to the heating element to continue. When you achieve a warm light brown color, remove from the burner and set aside to cool. This will later be added to the toasted milk powder ice cream.

Roasted Marshmallow Fluff

• First, add the egg white and cream of tarter to a stand mixer and begin mixing on a med-low setting. Then, add the sugar, corn syrup, and water to a small sauce pot and give it a quick stir to combine. Turn the burner to between medium-high and let the mixture heat up until most of the sugar is melted and the syrup begins to bubble. (Do NOT stir the mixture once the heat is on. Too much agitation by outside objects could make the syrup seize)
• Turn the heat higher a bit at a time to bring the syrup to 240°F (115.5°C) Once reached, immediately move the pan from the burner.
• Keep an eye on the egg white while the syrup heats. It should have increased in volume and become an opaque white. You should be able to visibly see individual bubbles in the whipped foam. Texturally, you are looking for what would be just before soft peaks. Switch on the stand mixer to the lowest setting and very slowly pour the HOT syrup into the mixer.
• When combined, you can begin turning up your mixer to a higher speed. Let your mixer run until the bubbles disappear into a glossy and thick, yet slightly soupy, viscosity. As the mixer incorporates air into the marshmallow fluff it will increase in volume even more.
• Around the time that the fluff stays mostly inside the whisk attachment when you lift the stand mixer head, and only slightly ribbons down, add the vanilla extract and the salt. Mix until just combined and then begin roasting the fluff with a butane torch. To do this, I simply lift the stand mixer’s head up, torch the fluff caught there, lower the whisk, turn on the mixer for 5-10 seconds at medium speed, and then repeat the process until you are happy with the fluff’s flavor (see FAQ on flavor) and it has whipped to stiff peaks. The marshmallow fluff will go from white to a lightly beige/gray color and will have flecks of char studding throughout. when done, set aside for assembly and cooling.

Ganache and Biscoff Mix-ins

• For the ganache, chop the chocolate into small pieces and place them in a medium sized bowl. Then, heat the milk, golden syrup, and espresso powder until they just begin to simmer (around 180°F or 82°C). Pour the heated liquid over the chocolate and let it sit for 30-60 seconds. Then, whisk until all of the chocolate has fully melted. Add in the softened butter and mix again, until the ganache becomes glossy and creamy. Set Aside.
• Chop up the Biscoff cookies into large chucks and set aside.

Toasted Milk Powder No-Churn Ice cream

• Time for the ice cream. Use a hand or stand mixer to combine the sweetened and condensed milk, toasted milk powder, vanilla, and salt. Then add in the heavy cream and whip everything into into soft peaks.

Ice Cream Assembly

• Now you are ready to swirl the toasted milk powder ice cream base, roasted marshmallow fluff, crumbled Biscoff cookies, and dark chocolate ganache into a final container to freeze.
• To do this, add about half of the ice cream base and marshmallow fluff to an 8.5 x 4.5 x 2.5 in (21.6 x 11.4 x 6.4 cm) loaf pan. I know this sounds weird, but I’ve have the best mixing results by taking my index fingers and swirling them around whipped cream and fluff until I have a nice ribbon of fluff throughout the cream. Then spoon half of your ganache and Biscoff cookie pieces, on top of the cream and fluff and use a long utensil like a chopstick or offset spatula to gently swirl the ganache and base together. The point is to spread it around and create marbleization not mix it in. Less is more. Repeat with the base and fluff and then ganache and cookies once more, using the other half of each component. If you have any Biscoff cookie crumbs left, add them to the very top of the ice cream.
• Once layered and ready, place the ice cream into your freezer for at least 6 hours to harden. Scoop when frozen and enjoy.