Cappuccino Ice Cream

Cut a piece of parchment paper (or butter) into 10x60cm strips

Lay them out in the shape of a long rectangle

Prepare the caramel cream: combine sugar and 2 tablespoons of water in a small saucepan

Heat over low heat until caramelized

Remove from heat and add heavy cream, stirring until smooth

Beat eggs and fold into the caramel cream until combined

Warm the white chocolate and butter, then whisk until smooth

Cool for 5 minutes, then refrigerate

Whisk the remaining heavy cream until stiff peaks form

Fold it into the caramel cream, then pour into a prepared pan

Freeze while preparing the chocolate cream

Beat eggs with sugar, then reserve

Melt white chocolate and butter, then whisk until smooth

Fold in the reserved egg mixture, then whisk until combined

Cool for 5 minutes, then refrigerate

Whisk the remaining heavy cream until stiff peaks form

Fold it into the chocolate cream, then pour over the caramel layer

Freeze while preparing the coffee cream

Heat 1/4 cup of heavy cream and instant coffee in a saucepan over low heat

Melt white chocolate chips, then whisk until smooth

Fold in the beaten eggs and butter, then whisk until combined

Cool for 5 minutes, then refrigerate

Whisk the remaining heavy cream until stiff peaks form

Fold it into the coffee cream, then pour over the chocolate layer

Freeze for 3 hours

Prepare the topping: melt dark chocolate chips with butter and Karo syrup in a saucepan over low heat

Cool, then spread over the top of the parfait

Return to freezer until serving

Serve 16 portions.