Caramélia Ice Cream

Made with Caramelia 36%

3 steps

Recipe Step by Step


Caramélia 36% Ice Cream

1605g full fat milk
65g non-fat milk powder
95g caster sugar
75g inverted sugar
150g atomised glucose
50g whipping cream 35%
10g ice cream stabiliser
5g flower of salt
450g CARAMELIA 36%

In a saucepan, start heating the milk. At 25°C (77°F), stir in the milk powder. At 30°C (86°F), stir in the salt, inverted sugar, atomized glucose and 3/4 of the sugar. At 35°C (95°F), stir in the cream. At 45°C (113°F), the remaining 1/4 of sugar mixed with the stabilizer. Then, gradually pour the hot milk on the melted couverture stirring in the center to create an emulsion. Mix with a hand blender and pasteurize at 85°C (185°F). Chill down quickly to 4°C (39°F). Place in the refrigerator overnight or for at last 12 hours. Churn and store at -18°C(-0.4°F).

Caramel Sauce

115g whipping cream 35%
115g condensed sweetened milk
1 vanilla bean
150g caster sugar
150g glucose

Heat the cream with the condensed milk and the scraped vanilla bean. Cook the sugar dry to a light brown caramel, stir in the glucose and deglaze with the hot liquid. Bring to a boil and set aside in the refrigerator.

Caramel Toffee

150g full fat milk
1 vanilla bean
200g caster sugar
75g glucose
200g caster sugar
100g salted butter

Combine together the milk, the split and scraped vanilla bean, the glucose and the 200g of caster sugar in a saucepan and bring to the boil. Cook the second 200g of caster sugar dry to caramel and deglaze with the salted butter and hot sweet milk strained through beforehand. Cook the lot to 158°C, pour and spread between two silicon mats. Once cold, crush the caramel toffee to nib pieces.

Assembly and finishing

As soon as the ice cream is churned, clear it in a large mixing bowl and swirl in the caramel sauce and toffee nibs with a rubber spatula.Mould or pack in containers and store in the freezer at -18°C.