Caramel & Speculoos Ice Log

Preparation

1. Preparing the Speculoos Base

1. Grind the Speculoos cookies: Use a food processor to grind the speculoos cookies into a fine powder, resembling flour. This will provide a smooth, crunchy base for the ice log. If you don’t have a food processor, you can place the cookies in a sealed plastic bag and crush them with a rolling pin until finely ground.
2. Combine with melted butter: Add the 80 g of melted butter to the ground cookies and stir until fully combined. The butter helps to bind the cookies together, forming a firm base for the dessert.
3. Press into the mold: Press the mixture into the bottom of a Bûche mold (or any similar rectangular or log-shaped mold). Use the back of a spoon to compact the crumbs tightly, ensuring the base is even and stable. This step is crucial for a firm foundation.
4. Chill the base: Place the mold with the pressed cookie mixture in the freezer for at least 30 minutes to set. This step is essential to allow the crust to firm up and hold its shape when layering the ice cream.
   

   2. Preparing the Salted Caramel