Caramel Ice Cream with Biscoff Cookies

Baking and Desserts | Italian cuisine

⏳ Time

1 hour + 12 hours

🥕 Ingredients

🍽️ Servings

Description

Caramel ice cream with Biscoff cookies

Ingredients

3.2% Milk - 7 fl oz
10% cream - 7 fl oz
Sugar - 3.1 oz
Salt - a pinch
Corn Starch - 3 teaspoons
Semi-soft cream cheese - 1.8 oz
Biscoff Cookie Butter - 2.5 oz

Step by Step guide

Step 1

Heat a large heavy-bottomed skillet (the larger the surface area of the skillet, the thinner the layer of sugar will be, and the more visible the caramelization will be). Pour the sugar onto its dry surface and caramelize it over low heat. As soon as the bottom layer of sugar becomes liquid, gently mix it with the still solid top layer of sugar and continue doing this until all the sugar has melted.

Step 2

Remove the skillet from the heat and carefully pour in 200 ml of room temperature cream while stirring constantly. If the caramel hardens into separate segments, return the skillet to the heat and cook until they dissolve completely. When the mixture becomes homogeneous, remove from heat and let it cool slightly.

Step 3

Dissolve the cornstarch in 50 ml of milk and let it sit for a couple of minutes.

Step 4

Add the remaining milk and a pinch of salt to the caramel-cream mixture in the skillet, stir, and bring the mixture almost to a boil. Pour in the cornstarch milk and cook while stirring constantly until thickened. Remove from heat, add the cream cheese, and mix until smooth. Let it cool to room temperature, then refrigerate overnight.

Step 5

Freeze in an ice cream maker according to the instructions, adding crushed Biscoff cookies in the last couple of minutes of freezing. Transfer the finished ice cream to a container and place it in the freezer for at least 4 hours until firm.