Combine the cream, milk, salt, ⅓ cup of the sugar, vanilla, and blueberry preserves in a medium saucepan over low heat. Whisk the mixture and then stir occasionally until it is just simmering with tiny bubbles. Simultaneously, in another medium bowl, combine the egg yolks with the remaining ⅔ cup of sugar and whisk until it is pale yellow in color and becomes somewhat fluffy.

Once the cream mixture has come to a simmer, pour a little into the egg yolk mixture while whisking. Continue to add the hot cream mixture – about ¼ cup at a time – into the egg mixture while whisking to temper the eggs. Once half of the mixture has been added (don’t stop whisking) you can add the hot cream mixture a little more quickly. Once everything has been combined, cool the mixture in a refrigerator (90 minutes or so) or freezer (40 minutes).

Once the mixture has cooled (it won’t be completely cold and that is fine), add the chilled cream cheese and use an electric mixer for about 45 seconds to semi-incorporate into broken small white pieces.

Place the contents into your ice cream or gelato machine and mix per your machine manufacturer's directions until thickened and creamy. Our gelato machine takes about 40 minutes to make this recipe.

Remove the gelato from the machine and carefully stir in the Biscoff cookies. Freeze in a freezer-safe airtight container for a couple of hours or overnight for best results.