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This recipe makes 1 1/2 quarts of ice cream.
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Mix the cream cheese, salt and Biscoff in a large heat safe bowl until combined, set aside.
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Take 2 tablespoons of the milk and mix it with the cornstarch in a small bowl and set aside.
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Add the rest of the milk, cream, sugar and corn syrup into a large pot and bring to a boil. Once a boil has been reached, boil the mixture for 4 minutes stirring frequently. After 4 minutes take the pot off the heat and add the cornstarch mixture, stir well and return to the heat.
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Simmer for 1 minute until you see the mixture thicken slightly. Remove from the heat. Add about a half cup of the hot mixture into the cream cheese mixture and whisk well making sure there are no lumps. Gradually add the rest of the cream mixture, whisking well after each addition.
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Transfer the finished mixture to a large 1 quart zip lock bag, seal the top and place the bag in a bowl of iced water. Let the bag sit in the water for 20 minutes until it is cool to the touch.
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Once the mixture is cool, open the bag and carefully pour it into your ice cream machine. Switch the machine on and spin for about 20 minutes or until the ice cream is coming away from the sides of the canister.
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Transfer half of the ice cream into a freezer safe plastic container and sprinkle some of the almonds on top. Spoon the rest of the ice cream into the container and sprinkle on some more nuts. Cover with a piece of parchment paper and seal with a lid. Place into your freezer and freeze for at least 4 hours.
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Recipe adapted from Jeni's Splendid Ice Creams.
