Amaretto and caramel ice-cream cake
Homemade ice-cream is swirled with caramel sauce and topped with crushed amaretti biscuits in this impressive, decadent ice-cream cake.
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Cooking tools:
- Ice cream maker
- Springform pan
- Pastry brush
- Fine-mesh sieve
- Pitcher
- Saucepan
- Mixing bowl
- Whisk
- Chef's knife
- Spoon
- Measuring spoon
- Stove
- Microwave
- Refrigerator
- Freezer
- Plastic wrap
- Parchment paper
Ingredients
- Caramel sauce
- 2 cups (440g) caster (superfine) sugar
- 1 1/2 cup (125ml) water
- 1 cup (250ml) pouring cream
- 120 grams (4 ounces) butter, softened, chopped
- 3 cups (750ml) milk
- 3 cups (750ml) pouring cream
- 18 egg yolks
- 2 1/2 tablespoon amaretto, plus 1 tablespoon extra
- 220 grams (7 ounces) amaretti biscuits, crushed roughly
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