1. Custard Base
   
   1. 3 egg yolks
   2. 1 ½ cup heavy whipping cream
   3. 1 ½ cup half and half
   4. ½ cup sugar
   5. 2 Tbsp corn syrup
   6. 1 Tbsp dry milk 
   7. ½ tsp xanthan gum
   8. ½ tsp salt
2. 1-3 tsp rum extract
3. 12 biscoff cookies (smashed)

Custard Base:

1. Separate the egg whites from the yolks and put the yolks in a pot.
2. Combine sugar, xanthan gum, salt, and dry milk powder with the egg yolks and whisk so the mixture is smooth. 
3. Add 1 ½ cup half and half, whisk until smooth then add 2 Tbsp corn syrup.
4. Put the pot on the stove over medium heat whisk continually until the mixture is steamy and coats the back of a spoon.
5. Take the pan off the heat and add the cream, whisking to combine. 
6. Store in an airtight container and refrigerate until very cold or preferably overnight. 

Ice Cream:

1. Pour the cold custard base into the ice cream machine and add rum extract and churn. Churn until the mix starts to look solid and firm. It’s ready when a spoon is pressed across the top and it should leave an impression without collapsing for just a second.
2. While the ice cream is churning, put the cookies in a gallon ziplock bag and smash them to your desired size.
3. In the last 30 seconds of churning add the cookies.
4. Turn off the machine and remove the dasher. 
5. Add ice cream to the ice cream container.
6. Cover and store in the freezer for 8 hours or overnight.