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In a medium bowl, whisk together sugar, eggs, and egg yolk until lighter in color.
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In a saucepan over medium heat, bring the half-and-half and whipping cream to 160 degrees F. Remove from the heat. Use a ladel to add a little of the cream to the eggs/sugar and whisk to combine. Continue adding cream until at least half has been mixed with the eggs. Add the eggs/cream mixture back to the pan and whisk to combine.
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Over medium heat, cook the mixture until it reaches 170 to 175 degrees F, stirring constantly. Pour the mixture into a medium bowl. Add the vanilla and Biscoff spread and whisk to combine until smooth. Cover the mixture directly on top with plastic wrap to prevent a skin from forming. Cool to room temperature. Once it has cooled, place it in the refrigerator to chill overnight.
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Pour chilled mixture into an ice cream maker and freeze according to the manufacturer's instructions. Transfer ice cream to a container and place it in the freezer for at least one hour or overnight. Enjoy!