I declare this day officially Ice Cream Friday! The weekend is coming and that’s a good reason to celebrate, right? In addition, I had to finally test the ice cream maker add-on for my KitchenAid 🙂
No matter what you are celebrating – this ice cream recipe will be the making of any party! Ice cream, cheesecake, caramel – I mean, how do you top that? Maybe with a large dose of spring sunshine, but as we can never rely on that, let’s get on with this lovely recipe.
Caramel cheesecake ice cream
for about 1 litre of ice-cream
- 2 large eggs
- 150g sugar
- 200ml cream
- 300g cream cheese
- 50g crumbled biscuits (eg ladyfingers)
- 125g caramel cream (eg from San Ignacio)
Prepare your ice cream maker according to the manufacturer information.
Beat the eggs in a large bowl for 1-2 minutes until they are creamy. Gradually add the sugar and beat for about another minute. In a second bowl, mix the cream cheese until creamy, then stir in the cream. Combine both bowls and stir until everything has mixed well. Leave to chill for 1-2 hours in the refrigerator.
Pour into the ice cream maker and freeze for 30-45 minutes, depending on the machine. Add half of the ice cream to a freezer-safe container. Spread half of the caramel cream and biscuit crumbs on the ice and mix lightly with a fork. Add the remaining ice cream on it, cover it with caramel and biscuits and store in the freezer until ready to serve.
Whether serving alone or together with a warm chocolate cake – this is a world class dessert and insanely delicious!
Remain sweet & HAPPY ICECREAM MAKING!