Caramel Cheesecake Crumble Ice Cream

1. First, prepare the cheesecake (recipe follows).
2. Next, prepare the goat caramel (recipe follows).
3. Finally, prepare the caramel ice cream base (recipe follows).
4. Once the cheesecake, goat caramel, and caramel ice cream base have been prepared, begin assembly by first preparing the cheesecake crumble. Combine 115g of the prepared cheesecake with the speculoos cookie in a food processor and pulse until a crumble forms. Reserve the remaining cheesecake for another use.
5. Next, churn the caramel ice cream base in an ice cream maker and layer with the cheesecake crumble.
6. Serve immediately.

Cheesecake Preparation:

1. Bloom the gelatin sheet in ice water. Once it has bloomed, gently shake off excess water.
2. Meanwhile, blend the cream cheese, mascarpone, granulated sugar, eggs, and scraped vanilla with a hand blender until smooth.
3. Transfer the mixture to a bain-marie and turn the heat to medium. Cook until the mixture reaches 212ºF, adjusting the heat as necessary to ensure even heating.
4. Off the heat, stir in the bloomed gelatin until fully incorporated.
5. Transfer to a bowl and store in the fridge overnight to allow the cheesecake to set.

Goat Caramel Preparation:

1. Place all ingredients for the goat caramel into a pot and bring to a boil.
2. Reduce heat and simmer, stirring regularly, for 45-55 minutes, or until a thick, golden brown caramel forms.
3. Transfer to a heatproof dish and allow the caramel to cool.

Caramel Ice Cream Base Preparation:

1. In a wide saucepan, start a dry caramel with the granulated sugar. Once the dry caramel forms, deglaze with warm milk.
2. Whisk frequently over medium heat to allow the dry caramel to combine with the milk completely. Turn off the heat.
3. Whisk the goat caramel and salt into the dry caramel until fully homogenized.
4. Blend in the xanthan gum with an immersion blender and transfer to the refrigerator overnight.