Caramel Ice Cream with Biscoff Cookies
3 servings
60 minutes
Caramel ice cream with Biscoff cookies is a true Italian symphony of flavor, where the rich sweetness of caramel blends with the creaminess of ice cream and crunchy cookie pieces. This dessert evokes cozy cafes on the narrow streets of Rome, where the aroma of fresh pastries mingles with morning coffee. The creamy texture of the ice cream is achieved through cream cheese, while Biscoff adds a spicy note. This ice cream is not just a treat but a true gastronomic adventure, perfect for summer evenings and cozy gatherings. It pairs wonderfully with a cup of espresso or caramel latte, and its layered flavor offers moments of delight in every bite. If you're craving something special, this dessert will transport you to the heart of Italian cuisine.
1
Heat a large thick-bottomed pan (the larger the surface area, the thinner the layer of sugar will be, making the caramelization process more visible), pour sugar onto its dry surface, and caramelize it over low heat. Once the bottom layer of sugar becomes liquid, carefully mix it with the still solid upper layer of sugar and continue until all the sugar is melted.
- Sugar: 88 g
2
Remove the pan from the heat, carefully pour in 200 ml of room temperature cream while stirring constantly. When the caramel hardens into separate segments, return the pan to the heat and cook until fully dissolved. When the mixture becomes homogeneous, remove from heat and let it cool slightly.
- Cream 30% fat: 200 ml
3
Dissolve starch in 50 ml of milk and let it sit for a couple of minutes.
- Cornstarch: 3 teaspoons
- Whole milk (3.2%): 200 ml
4
Add the remaining milk and a pinch of salt to the caramel-cream mixture in the pan, stir, bring the mixture to almost boiling, pour in the starch milk, and cook while stirring constantly until thickened. Remove from heat, add cream cheese, mix until smooth, cool to room temperature, then refrigerate overnight.
- Whole milk (3.2%): 200 ml
- Salt: pinch
- Cornstarch: 3 teaspoons
- Cream cheese: 50 g
5
Freeze in the freezer according to the instructions, adding crushed Biscoff cookies in the last few minutes of freezing. Transfer the finished ice cream to a container and place it in the freezer for at least 4 hours to firm up.
- Speculoos (Biscoff-style) biscuits: 70 g