Hello! My name is Natalia and I am glad to welcome you to my channel Tasty Simply Fast!
Today I would like to invite you to make the Excellence ice cream cake.
Creme Brulee ice cream combined with soft, viscous caramel.
A wonderful delicacy, at any time you can get it out of the freezer, cut off a piece, and please yourself and your friends.
A step-by-step video recipe can be viewed in my video below.
Let's cook
- to 190 grams of boiled condensed milk add 50 grams of cream with a fat content of 30-35%
Stir until smooth and leave on the table.
- in a clean, dry, cold bowl, whisk 350 grams of chilled cream with a fat content of 30-35%
- we begin to beat at the minimum speed of the mixer, gradually increasing the speed of the mixer to the maximum
Whip the cream until airy. To soft peaks.
- Mix the condensed milk with a mixer so that the mass becomes homogeneous
- transfer the condensed milk into whipped cream and mix at medium speed of the mixer until smooth
Creme Brulee ice cream is ready, put it in the refrigerator for now.
Let's prepare the foundation
I shape the cake in a 22 x 10 cm silicone mold.
To make it easier to get the finished ice cream out of the mold, I put parchment paper on the bottom of the mold.
Bottom and top of the cake, there is a layer of biscuit cookies with nut crumbs. I use Savoyardi biscuits.
Soak the cookies in cream with a fat content of 30-35%. We saturate the bottom row of cookies only on one side.
Dip in chopped roasted peanuts. Peanuts can be substituted for any nuts you like.
- Place 1 row of cookies in the shape with peanuts facing up. I soak the sugar side of the cookie
To make it easier to remove the cake from the mold, I close the edges with Teflon tape.
Instead of Teflon tape, you can use acetate tape or parchment paper.
- spread half of the ice cream on the cookies and evenly level
For the interlayer and decoration, we need 120 grams of soft caramel. You can use ready-made caramel or make your own caramel.
How to make soft caramel can be read in my article "A simple recipe for how to make homemade creamy caramel - caramel sauce"
Or watch it in my video below
- we shift the caramel into a pastry or food bag, and distribute it evenly on top of the ice cream. I have caramel at room temperature
- put the second part of the ice cream on the caramel
- Soak the top row of cookies in cream on both sides, let the cream drain and roll on both sides in chopped peanuts (or nuts). Put the cookies in one row on top of the ice cream
- decorate the cookies with caramel on top
We put the cake in the freezer until it hardens completely, for about 5-7 hours. The freezing time depends on the capacity of your freezer.
To make it easier to cut the cake, it must be removed from the freezer in advance. About 10 to 20 minutes before serving, depending on your room temperature.
Enjoy cooking!
Ingredients designed for ice cream cake 22 x 10 cm in size, 7 cm high, weighing 900 grams.
The foundation
- 100 grams (12 pcs.) Savoyardi biscuit biscuits
- 60 grams of cream, 30-35% fat
- 50 grams of peanuts (or nuts)
Ice cream
- 400 grams of cream, 30-35% fat
- 190 grams of boiled condensed milk
Interlayer
- 120 grams of soft caramel
✅ Ingredients for 120 grams of caramel
- 60 grams (3 tbsp. tablespoons without top) sugar
- 60 grams of cream, 30-35% fat
- 20 grams of butter