Ice cream with milk chocolate, cognac raisins and Biscoff cookies
3 servings
30 minutes
This Italian dessert is a true delight for gourmets. The delicate milk chocolate ice cream with a velvety texture is enriched with tart cognac raisins that add a light caramel sweetness and exquisite depth of flavor. The crunchy Biscoff cookie adds spicy notes of cinnamon and caramel, creating a delightful contrast of softness and crunch. The recipe's origins trace back to the traditional Italian passion for rich, layered flavors where chocolate, cream, and liqueur harmoniously complement each other. This dessert is perfect for a cozy evening, highlighting its warmth and sophistication. It becomes not just a treat but a true journey into the world of flavors, awakening nostalgia and providing moments of true pleasure.
1
Cut the light raisins into quarters and soak them in a simple hot syrup made of brown sugar, water, and cognac; leave overnight in the fridge. Don't skip this step, as adding regular dry raisins from a bag to the ice cream may result in hard pieces that are difficult to chew. Drain the syrup before adding the raisins to the ice cream.
- Golden raisins: 35 g
- Cognac (brandy): 1.5 tablespoon
- Water: 1.5 tablespoon
- Brown sugar: 2 tablespoons
2
Dissolve starch in 50 ml of milk.
- Cornstarch: 3 teaspoons
- Whole milk (3.2%): 200 ml
3
In a small saucepan over medium heat, combine cream, remaining milk, sugar, salt, dry malted milk and cocoa powder; stir and bring to almost a boil. Add broken chocolate pieces and let it dissolve completely. Then pour in the cornstarch milk and cook while stirring constantly until thickened. Remove from heat, add cream cheese and mix until smooth and glossy. Cool to room temperature and then refrigerate overnight.
- Cream 30% fat: 200 ml
- Whole milk (3.2%): 200 ml
- Sugar: 75 g
- Salt: pinch
- Malted milk powder: 1 tablespoon
- Cocoa powder: 2 tablespoons
- Milk chocolate: 100 g
- Cornstarch: 3 teaspoons
- Cream cheese: 50 g
4
Freeze in the ice cream maker, adding raisins and crushed Biscoff cookies in the last few minutes of freezing. Transfer the finished ice cream to a container and place it in the freezer until firm.
- Golden raisins: 35 g
- Speculoos (Biscoff-style) biscuits: 40 g
5
If there is no freezer, immediately pour the ice cream into a container, place it in the freezer, and stir its contents every 20-30 minutes until fully frozen. Serve with cookies and raisins.
- Speculoos (Biscoff-style) biscuits: 40 g
- Golden raisins: 35 g