Add cream and Biscoff spread to a deep bowl you can use an immersion blender in
Blend BRIEFLY to blend Biscoff spread into cream. Do not over blend or you will curdle the cream.
Add milk, brown sugar, salt and glucose syrup if using, mix with a spoon or spatular.
Chill well in fridge, about four hours.
Put your ice cream storage container in the freezer to chill.
If using a self churning machine, turn it on ten minutes before churning to chill the machine, other wise take the bowl out of the freezer right before churning.
Churn the ice cream. It will be the consistency of soft serve when done.
Heat the Biscoff spread for the swirl in the microwave for thirty seconds to melt it. Crush the Biscoff biscuits into small bite sized pieces.
Get the chilled ice cream storage container out of the freezer.
Working quickly, put approx half the ice cream into the container, drizzle over half the melted Biscoff spread and sprinkle over half the broken up biscuits.
Repeat with the rest of the ice cream, melted Biscoff spread and biscuits. Very gently swirl the top to mix in the spread and biscuits on top.
Freeze until firm.
To serve, remove from freezer, scoop and enjoy! If its a little firm leave it in the fridge for five or so minutes to soften up before scooping. Great on its own, or with some extra crushed up Biscoff biscuits over the top. Delicious!