Layered ice cream cake with hazelnuts and caramel

Ingredients:

• 5 cups ice cream with boiled condensed milk, caramel, or Butterscotch sauce
• 5 cups white chocolate ice cream
• 2 tbsp. sugar
• 0.5 cups of water
• 1 teaspoon white vinegar
• 1 and 1/3 cups whipping cream
• 3 cups crushed gingersnaps
• 1 cup crushed Iris Taffy
• 0.5 cup melted butter
• 1.5 tbsp. chopped hazelnuts

Preparation:

1. Caramel sauceBring the sugar, water, and vinegar to a full boil. Cook, uncovered and without stirring, until a rich amber color, frequently brushing the sides of the pan with cool water. Remove from the heat and stir in the cream (be careful not to burn yourself with steam). Cool, then refrigerate until ready to use.
2. Grease and line the bottom and sides of a 22 x 32 cm springform pan with parchment paper. Preheat oven to 180°C.
3. Mix the crushed gingerbread cookies With 0.5 cups of toffee and melted butter. Place in the bottom of the prepared pan, press down, and bake for 12 minutes.
   
   Place the hazelnuts on a baking sheet and toast in the oven for 10 minutes, stirring once.
4. Let the caramel ice cream sit on the counter for 15 minutes to soften, then churn it slightly. Spread it on the cooled crust and freeze for 30 minutes.
5. Spread half the caramel over the ice cream, sprinkle with 1/2 cup toasted hazelnuts and the remaining 1/2 cup toffee pieces. Freeze while you prepare the white chocolate ice cream layer.
6. Let the white chocolate ice cream sit on the counter for 15 minutes to soften, then churn lightly. Spread over the hazelnut and toffee layer and freeze for 30 minutes. Drizzle the remaining caramel sauce over the top and freeze for 4 hours.
7. Before serving, remove the cake from the pan and press the remaining toasted hazelnuts into the sides of the cake. Let the cake rest for 10-15 minutes and then slice.