Place the cinnamon cookies and hazelnuts in a bowl and blend. Pour slowly the melted butter into the bowl with the cookies.
In a porcelain pan place cling film crosswise and put the biscuit on the base. Transfer to the freezer for 10 minutes.
In a mixer, beat the heavy cream until it becomes light whipped cream. Add the cream cheese, vanilla and caramelized milk and continue beating at medium speed until the ingredients are homogenized. Transfer to the pan with the frozen biscuit.
Leave in the freezer to freeze for 2-3 hours.
Then add the remaining mixture of the biscuit over the ice cream mixture and put back in the freezer for a day.
Ingredients
250 ml whipping cream 35%
250 ml caramelized milk
400 g cream cheese
10 ml vanilla extract
250 g cinnamon biscuits
150 g hazelnuts
150 g butter
Method
Melt the butter in a small saucepan.
Place the cinnamon cookies and hazelnuts in a bowl and blend. Pour slowly the melted butter into the bowl with the cookies.
In a porcelain pan place cling film crosswise and put the biscuit on the base. Transfer to the freezer for 10 minutes.
In a mixer, beat the heavy cream until it becomes light whipped cream. Add the cream cheese, vanilla and caramelized milk and continue beating at medium speed until the ingredients are homogenized. Transfer to the pan with the frozen biscuit.
Leave in the freezer to freeze for 2-3 hours.
Then add the remaining mixture of the biscuit over the ice cream mixture and put back in the freezer for a day.
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