I make a lot of ice cream. Usually I choose flavors that appeal to me or the people I’m making it for, but this one was really just an excuse to get some Biscoff spread into the house. Which really wasn’t a great idea, since it’s completely delicious and addicting.

The other reason I went this direction is to celebrate my colleagues and the product I work on every day – we just wrapped up a successful presence at a huge trade show in Amsterdam. The stroopwaffel I bought wasn’t overly sweet, but the overwhelming opinion from everyone who tried the ice cream was that it could have been left out. The Biscoff spread is already really rich and sweet and the bits of cookie just get in the way. I probably won’t make this one again, although the texture is terrific and creamy despite having very little sugar and no cream (just half-and-half). I credit the fat and sugar in the Biscoff spread.

• Speculoos-Stroopwafel Ice Cream (Serious Eats)