Salted Caramel Speculoos Homemade Ice Cream
Serves 4-6 | Freeze for 6 Hrs | with Condensed Milk
Made with salted caramel sauce and topped with Speculoos biscuit crumb, this homemade ice cream is sure to impress guests!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
100 grams
Ricotta Cheese**
(Contains: Milk)
397 grams
Condensed Milk
(Contains: Milk)
80 grams
Salted Caramel Sauce
(Contains: Milk)
125 grams
Speculoos Biscuit Crumb
(Contains: Cereals containing gluten, Wheat May contain traces of: Barley, Cereals containing gluten, Oats, Soya)
Utensils
Instructions
a) Using an electric whisk, whip the ricotta in a large bowl on high until it forms stiff peaks, 4-5 mins.
b) Reduce the whisk speed to medium, then slowly pour in the condensed milk and salted caramel sauce until fully combined.
c) Increase the whisk speed back to high and continue to whip for a further 3-4 mins.
a) Pour one third of the mixture into an appropriately sized container, then sprinkle over one third of the speculoos biscuit crumb.
b) Pour in half the remaining mixture, then sprinkle over half the remaining speculoos crumb.
c) Pour in the remaining mixture, then sprinkle over the remaining speculoos crumb.
d) Pop the ice cream mixture into the freezer until frozen, 6-8 hours.
a) Take the ice cream out of the freezer for 10-15 mins before scooping into serving bowls to finish.
Enjoy!
