National Ice Cream Day

By Culinary Academy of Las Vegas December 13, 2023

Ingredients

Mocha Biscoff Cookie Ice Cream Base:

• 397g Condensed Milk
• 9g Vanilla Paste
• 1g Salt
• 453g Heavy Cream (cold)
• 100g Biscoff Cookie Crumbs
• 20g Coffee Extract
• 30g Cocoa Powder

Pecan Ice Cream Base:

• 397g Condensed Milk
• 9g Vanilla Paste
• 1g Salt
• 453g Heavy Cream (cold)
• 150g Pecan Pieces

Directions

Mocha Biscoff Cookie Ice Cream:

1. Whip the cream to a firm peak.
2. Whisk together condensed milk, vanilla, salt, coffee extract, and cocoa powder (keep cold).
3. Fold the condensed milk mixture into the whipped cream.
4. Add the Biscoff cookie crumbs and fold in.
5. Pour the mixture into a cold pan and freeze for at least 5 hours.

Pecan Ice Cream Base:

1. Whip the cream to a firm peak.
2. Whisk together condensed milk, vanilla, and salt (keep cold).
3. Fold the condensed milk mixture into the whipped cream.
4. Add the pecan pieces and fold in.
5. Pour the mixture into a cold pan and freeze for at least 5 hours.